HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHarissa Beef
Harissa Beef

Harissa Beef

with Spiced Carrot & Chickpea Salad

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Did you know ras el hanout literally means ‘top of the shop’? It’s a blend of the best spices in the bazaar. Fortunately, we’ve brought the flavour to you so you don’t have to traipse around the markets yourself. It’s just the thing for this feisty salad with harissa beef and tasty chickpeas.

Tags:High FiberHigh ProteinLactose freeNut Free

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 tin


(May be present Gluten, Lupin, Soy)

¾ sachet

ras el hanout

(ContainsGlutenMay be present Sulphites)

½ bag

baby spinach leaves

½ bunch


1 tub

harissa paste

2 steak

premium beef rump

Not included in your delivery

2 tbs

olive oil

1 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2200 kJ
Fat26.1 g
of which saturates5.5 g
Carbohydrate22.9 g
of which sugars4.5 g
Dietary Fibre0 g
Protein43.5 g
Cholesterol0 mg
Sodium175 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Aluminum Foil
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, peel the carrot and slice it into 5 mm discs. Drain and rinse the chickpeas, wash the baby spinach leaves, and pick the coriander leaves.


Lay the carrot and chickpeas in a single layer on a lined oven tray. Pour over the ras el hanout spice mix and half the olive oil. Season with salt and pepper. Toss to coat. Cook the carrot and chickpeas in the oven for 15 minutes, or until golden and roasted. Once cooked combine the carrot, chickpeas, baby spinach leaves and coriander leaves in a medium bowl. Drizzle with a dash of olive oil and the balsamic vinegar and season with salt and pepper. Set aside.


Meanwhile, in a separate medium bowl combine the harissa paste and remaining olive oil. Coat the premium beef rump in the marinade.


Five minutes prior to taking the chickpeas out of the oven, heat a medium frying pan over a high heat. Cook the steaks for 2 minutes on each side for medium rare, or until cooked to your liking. Set aside on a plate covered with foil to rest for 2-3 minutes and then slice into 1 cm thick pieces. Tip: resting your steak will ensure it is tender and juicy.


To serve, divide the spiced chickpea salad between plates. Top with the sliced harissa steak. Enjoy!