Harissa pulled beef

Name: Harissa pulled beef
Cook time: 20 min
Yield: 4

with carrot tabbouleh and pickled cucumbers

Ready in around 20 mins

RECIPE FACT:

Pickling is a great way to use up any vegetables you might find in the fridge that are past their best; a good way to avoid throwing away food!

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE PICKLES:

Slice the cucumber into ½ cm slices on the diagonal. Place in a bowl, season with salt and pour over the pickling liquor. Remove the cucumber from the pickling liquor just before serving.
2. TO PREPARE THE TABBOULEH:

Open the pack of steamed freekeh, squeezing on the bag gently to break up any large clumps. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the freekeh to the pan, season with salt and cook for 1-2 mins. Remove from the pan into a salad bowl. Chop the tomato into 1 cm cubes and place in a salad bowl with the freekeh. Peel and grate the carrot and add to the bowl. Remove the mint and curly parsley leaves from their stalks, roughly chop and add to the salad bowl. Just before serving add the mesclun and pour half of the pickling liquor through the tabbouleh, tossing gently to combine. Season with salt and pepper.
3. TO COOK THE HARISSA BEEF:

Respray the pan with oil and place back over a medium heat. Once hot add the pulled beef and cook for 5-6 mins stirring occasionally to create some crispy bits and to break up any large pieces. Add the harissa paste, stir through and cook for 1 min.
TO SERVE:

Spoon carrot tabbouleh onto plates and top with the harissa pulled beef. Sprinkle over toasted almonds and raisins and serve with the cucumber pickles on the side.