Crispy pulled beef

Name: Crispy pulled beef
Cook time: 25 min
Yield: 4

with tahini yoghurt and pomegranate roasted cauliflower

Ready in around 25 mins

RECIPE FACT:

Cauliflower is native to the Mediterranean and is a member of the family. It’s full of fibre and a great source of vitamin C!

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat oven to 210°C (fan bake).
1. TO COOK THE VEGETABLES:

Line an oven tray with baking paper. Chop the cauliflower into small bite sized pieces and place on the oven tray with the steamed pumpkin and the chickpeas. Spray with oil, season with salt and pepper and cook in the preheated oven for 22-25 mins.
2. TO COOK THE CRISPY PULLED BEEF:

Spray a non-stick frying pan with oil and place over a high heat. Once hot add the slow cooked beef to the pan and cook for 4-5 mins stirring occasionally to create some crispy bits and to break up any large pieces.
3. TO ASSEMBLE THE VEGETABLES:

Place the roasted vegetables into a salad bowl with the baby spinach. Pour in the pomegranate dressing and toss to combine.
TO SERVE:

Spoon pomegranate cauliflower and vegetables onto plates. Top with crispy pulled beef, dollop with tahini yoghurt and sprinkle with hazelnut dukkah.