W34 - SuperQuick: 10 min - beef
with eggplant, radish and mayo dressing
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
75 gram
Volkoren couscous
(Bevat: Tarwe Kan bevatten: Soja, Lupine, Mosterd)
100 gram
Biefstukreepjes
40 gram
Gesnipperde rode ui
½ stuk(s)
Aubergine
1 stuk(s)
Tomaat
20 gram
Gedroogde vijgenstukjes
(Kan bevatten: Sesamzaad, Pinda's, Noten)
5 gram
Verse bladpeterselie en munt
(Kan bevatten: Selderij)
½ zakje(s)
Midden-Oosterse kruidenmix
½ zakje(s)
Za'atar
(Bevat: Sesamzaad)
1 tl
Sumak
5 gram
Amandelschaafsel
(Bevat: Amandelnoten Kan bevatten: Pinda's, Noten, Sesamzaad)
Zelf toevoegen
175 ml
Zoutarme groentebouillon
1 el
Olijfolie
naar smaak
Extra vierge olijfolie
1 tl
Zwarte balsamicoazijn
½ el
Honing [of plantaardig alternatief]
1 el
[Plantaardige] mayonaise
½ el
Water voor saus
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
- Prepare the stock.
- Transfer the couscous, half of the Middle Eastern spice mix and the stock to a bowl. Mix well, cover and allow to stand for 7 - 8 minutes.
- Mix in the Za’atar, add extra virgin olive oil to taste and season well with salt and pepper.
- Cut the eggplant into 6 wedges lengthways so you have long baton-shaped pieces and place them in a microwave-safe bowl.
- Drizzle with olive oil and sprinkle over the rest of the Middle Eastern spice mix.
- Cover the bowl with plastic wrap and poke a few holes in the wrap.
- Cook on high for 4 - 5 minutes in the microwave (see Tip). The eggplant should be totally soft, so if there are any firm bits, keep cooking for 1 - 2 minutes.
Tip: No microwave? No problem! Fry the eggplant pieces for 8 - 10 minutes in oil on medium-high heat.
- Halve the tomato.
- Heat a drizzle of olive oil in a frying pan over high heat. Fry the pre-cut onion and the tomato, cut-side down, for 3 - 4 minutes. Remove the tomato from the pan, scatter over the sumac, and season with salt and pepper.
- Add the steak strips and dried fig pieces to the frying pan and fry for another 1 - 2 minutes. Deglaze with 1 tbsp water per person, then add the black balsamic vinegar and honey. Season with salt and pepper.
- Meanwhile, chop the fresh herbs and combine 3/4th with the mayonnaise and water (see pantry for amounts), season with salt and pepper.
- Serve the couscous in deep plates or bowls.
- Top with the eggplant, tomato, and steak strips.
- Drizzle over the herb mayo and garnish with the shaved almonds and the rest of the herbs.
Did you know... eggplants are not only a very versatile vegetable, they're also a great source of iron and vitamin C.
