Moroccan beef salad

Tender steak tossed with fresh ingredients and a light dressing.


  • 300g rump steak or ostrich
  • 10ml ground dry coriander
  • 5ml smoked paprika
  • 5ml cumin
  • 5ml salt
  • 5ml black pepper
  • 30ml chopped mint
  • a little olive oil
  • 1x250g pillow bag baby lettuce
  • 250g baby tomatoes or cooked baby beets
  • 200ml pomegranate pips
  • 1 small cucumber
  • 100ml Labneh
  • 80ml milk
  • 30ml mayonnaise
  • 10ml chopped mint
  • 5-10ml lemon juice
  • a little balsamic reduction – optional ( can be replaced with honey) ?


  • Place the spices and and mint in a bowl and mix. Pour it out in a wooden surface. rub the rump steak with a little olive oil and roll the steak in the slice/herb mix to coat all sides of the steak.
  • Heat a griddle pan and cook the steak to your liking. Rest the meat while you assemble the salad.
  • Make the dressing by mixing all the ingredients, except the reduction or the honey and pour into a small jug.
  • Assemble the salad leaves on a platter. Use a vegetable peeler and but the cucumber in thin long strips. Place on the salad leaves.
  • Add the tomato and pomegranate pips. Cut the steak in thin strips and place on the salad leaves.
  • Just before serving, spoon the dressing over the salad and finish off with the balsamic reduction or honey!
  • Serve with warm pita breads.
  • Recipe reprinted with permission of Nina'sKitchen.