What are the main ingredients in Sirloin & Fattoush Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

What is the nutritional information of Sirloin & Fattoush Salad?

Calories: 537, Carbs: 33 grams, Fat: grams, Protein: 43.6 grams, Sugar: 7.9 grams, Salt: 123 grams

How do I prepare Sirloin & Fattoush Salad?

SIZZLIN’ SIRLOIN: Place a pan over a medium-high heat with a drizzle of oil. Pat the sirloin dry with some paper towel. When the pan is hot, sear the steak fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter (optional) and the remaining sumac. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices. POPPIN’ PUMPKIN: Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. SIRLOIN & FATTOUSH DUO: Plate up a hearty spoonful of the gorgeous fattoush-style salad. Top with the sumac-basted sirloin slices, side with the rinsed salad leaves, and sprinkle over the toasted pumpkin seeds and remaining mint. Serve with a lemon wedge. Healthy & hearty! FLUFFY COUSCOUS: Boil the kettle. Using a shallow bowl, submerge the couscous in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, season, toss through the lemon zest, and fluff up with a fork. GORGEOUS TOSS UP: Mix together ½ of the chopped mint, lemon juice to taste, olive oil, and seasoning to make a dressing. In a salad bowl, add the diced tomato, sliced cucumber, sliced radish, sliced spring onion, ½ of the sumac, and the cooked couscous. Toss together with the salad dressing (to taste).

What should be prepared from my kitchen to make Sirloin & Fattoush Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

Sirloin & Fattoush Salad

Everything about this salad delights! From the sumac to the couscous twist, the crispy radish, juicy plum tomatoes and fresh cucumber – we just can’t get enough! Juicy sumac-basted sirloin with a bangin’ homemade dressing, it really doesn’t get better than this!

Sirloin & Fattoush Salad

with wholewheat couscous, sumac & fresh mint

Hands on Time: 15 - 30 minutes

Overall Time: 20 - 40 minutes

Download the Recipe for 2

Ingredients:

Beef
Cucumber
Free-Range Beef Sirloin
Fresh Mint
Lemon
Lemons
Plum Tomato
Plum Tomatoes
Pumpkin Seeds
Radish
Salad Leaves
Spring Onion
Spring Onions
Sumac
Whole Wheat Couscous

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter (optional)

Serves 1

FLUFFY COUSCOUS
Boil the kettle. Using a shallow bowl, submerge the couscous in 125ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, season, toss through the lemon zest, and fluff up with a fork.
POPPIN’ PUMPKIN
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
GORGEOUS TOSS UP
Mix together ½ of the chopped mint, lemon juice to taste, olive oil, and seasoning to make a dressing. In a salad bowl, add the diced tomato, sliced cucumber, sliced radish, sliced spring onion, ½ of the sumac, and the cooked couscous. Toss together with the salad dressing (to taste).
SIZZLIN’ SIRLOIN
Place a pan over a medium-high heat with a drizzle of oil. Pat the sirloin dry with some paper towel. When the pan is hot, sear the steak fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter (optional) and the remaining sumac. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
SIRLOIN & FATTOUSH DUO
Plate up a hearty spoonful of the gorgeous fattoush-style salad. Top with the sumac-basted sirloin slices, side with the rinsed salad leaves, and sprinkle over the toasted pumpkin seeds and remaining mint. Serve with a lemon wedge. Healthy & hearty!

Whole Wheat Couscous - 50ml
Lemon - 1
Pumpkin Seeds - 10g
Fresh Mint - 3g
Plum Tomato - 1
Cucumber - 50g
Radish - 20g
Spring Onion - 1
Sumac - 5ml
Free-range Beef Sirloin - 160g
Salad Leaves - 40g

Download the Recipe

Serves 2

FLUFFY COUSCOUS
Boil the kettle. Using a shallow bowl, submerge the couscous in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, season, toss through the lemon zest, and fluff up with a fork.
POPPIN’ PUMPKIN
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
GORGEOUS TOSS UP
Mix together ½ of the chopped mint, lemon juice to taste, olive oil, and seasoning to make a dressing. In a salad bowl, add the diced tomato, sliced cucumber, sliced radish, sliced spring onion, ½ of the sumac, and the cooked couscous. Toss together with the salad dressing (to taste).
SIZZLIN’ SIRLOIN
Place a pan over a medium-high heat with a drizzle of oil. Pat the sirloin dry with some paper towel. When the pan is hot, sear the steak fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter (optional) and the remaining sumac. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
SIRLOIN & FATTOUSH DUO
Plate up a hearty spoonful of the gorgeous fattoush-style salad. Top with the sumac-basted sirloin slices, side with the rinsed salad leaves, and sprinkle over the toasted pumpkin seeds and remaining mint. Serve with a lemon wedge. Healthy & hearty!

Whole Wheat Couscous - 100ml
Lemon - 1
Pumpkin Seeds - 20g
Fresh Mint - 5g
Plum Tomato - 1
Cucumber - 100g
Radish - 40g
Spring Onion - 1
Sumac - 10ml
Free-range Beef Sirloin - 320g
Salad Leaves - 80g

Download the Recipe

Serves 3

FLUFFY COUSCOUS
Boil the kettle. Using a shallow bowl, submerge the couscous in 375ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, season, toss through the lemon zest, and fluff up with a fork.
POPPIN’ PUMPKIN
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
GORGEOUS TOSS UP
Mix together ½ of the chopped mint, lemon juice to taste, olive oil, and seasoning to make a dressing. In a salad bowl, add the diced tomato, sliced cucumber, sliced radish, sliced spring onion, ½ of the sumac, and the cooked couscous. Toss together with the salad dressing (to taste).
SIZZLIN’ SIRLOIN
Place a pan over a medium-high heat with a drizzle of oil. Pat the sirloin dry with some paper towel. When the pan is hot, sear the steak fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter (optional) and the remaining sumac. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
SIRLOIN & FATTOUSH DUO
Plate up a hearty spoonful of the gorgeous fattoush-style salad. Top with the sumac-basted sirloin slices, side with the rinsed salad leaves, and sprinkle over the toasted pumpkin seeds and remaining mint. Serve with a lemon wedge. Healthy & hearty!

Whole Wheat Couscous - 150ml
Lemons - 2
Pumpkin Seeds - 30g
Fresh Mint - 8g
Plum Tomatoes - 2
Cucumber - 150g
Radish - 60g
Spring Onions - 2
Sumac - 15ml
Free-range Beef Sirloin - 480g
Salad Leaves - 120g

Download the Recipe

Serves 4

FLUFFY COUSCOUS
Boil the kettle. Using a shallow bowl, submerge the couscous in 500ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, season, toss through the lemon zest, and fluff up with a fork.
POPPIN’ PUMPKIN
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
GORGEOUS TOSS UP
Mix together ½ of the chopped mint, lemon juice to taste, olive oil, and seasoning to make a dressing. In a salad bowl diced tomato, sliced cucumber, sliced radish, sliced spring onion, ½ of the sumac, and the cooked couscous. Toss together with the salad dressing (to taste).
SIZZLIN’ SIRLOIN
Place a pan over a medium-high heat with a drizzle of oil. Pat the sirloin dry with some paper towel. When the pan is hot, sear the steak fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter (optional) and the remaining sumac. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
SIRLOIN & FATTOUSH DUO
Plate up a hearty spoonful of the gorgeous fattoush-style salad. Top with the sumac-basted sirloin slices, side with the rinsed salad leaves, and sprinkle over the toasted pumpkin seeds and remaining mint. Serve with a lemon wedge. Healthy & hearty!