Bi ! Bop! Blam! Hero Harissa to the rescue! We’ve dressed up beef with a cape of this delicious paste – and what a superhero dinner it creates! Along with smashing chickpeas, you’ll be cheering for this scrumptious superstar all the way to the final bite.
premium beef rump
Greek yoghurt(ContainsMilkMay be presentGluten, Tree Nuts, Soya)
mild harissa paste
Preheat the oven to 220°C/200°C fan-forced. To prepare the ingredients, remove the pumpkin skin and chop the pumpkin into 3 cm chunks. Finely chop the brown onion and parsley, peel and crush the garlic, and drain and rinse the chickpeas.
Toss the pumpkin in half of the olive oil and season with salt and pepper. Spread out on a lined oven tray. Cook in the oven for 15-20 minutes, or until tender, turning halfway through.
When the pumpkin has 10 minutes remaining, heat the remaining olive oil in a medium frying pan. Add the brown onion and cook for 4-5 minutes, or until soft. Add the garlic and cook until fragrant. Add the chickpeas and cook for 3-4 minutes, or until they start to brown a little. Add the balsamic vinegar and parsley and then remove from the heat. Add the roast pumpkin to the pan and, using a potato masher or fork, roughly smash the pumpkin and chickpeas. Season to taste with salt and pepper.
Combine the harissa paste and a dash of olive oil in a small bowl and season with salt. Rub the harissa mixture all over the premium beef rump. Heat a dash of olive oil in a medium frying pan. Cook the beef steak for 2 minutes on each side for medium rare, or until cooked to your liking. Set aside to rest for 2-3 minutes on a plate, covered with foil to rest. Resting your steak ensures it stays juicy and moist.
To serve, divide the harissa steak and chickpea smash between plates. Dollop with the Greek yoghurt.