Chargrilled beef with bean salad and harissa

Name: Chargrilled beef with bean salad and harissa
Yield: Serves 4
Cuisine: Australia
Ingredients: extra Harissa, to serve; 125 ml/4 fl oz extra-virgin olive oil; 1 small onion, diced; 2 cloves garlic, finely chopped; 40 ml/1¼ fl oz olive oil; 8 teaspoons Harissa; 1 X 600 g/1 lb 3 oz beef tenderloin or Scotch fillet; 1 X 600 g/1 lb 3 oz beef tenderloin or Scotch fillet; 100 g/3½ oz broad beans/fava beans, peeled; 100 g/3½ oz broad beans/fava beans, peeled; 30 ml/1 fl oz red-wine vinegar; 1 teaspoon sea salt; 1 teaspoon freshly ground black pepper; ½ cup chopped chervil or flat-leaf parsley; ½ cup chopped chervil or flat-leaf parsley; 1 small red birds-eye or serrano chilli, seeded and finely chopped; 1 small red birds-eye or serrano chilli, seeded and finely chopped; 2 teaspoons ground cumin; 100 g/3½ oz green Puy lentils, washed; 200 ml/6½ fl oz White Chicken Stock or water; 200 ml/6½ fl oz White Chicken Stock or water; 100 g/3½ oz green beans, sliced; 100 g/3½ oz butter beans, sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

40 ml/1¼ fl oz olive oil
8 teaspoons Harissa

Australian
Oceania
Australia
Gluten-free

Method

Preheat oven to hot (220°C/450°F).
To make bean salad, heat 20 ml/¾ oz<