Harissa Beef

Summer Phillips

Summer Phillips is a chef with a special interest in health and nutrition.

Harrisa Beef on Tahini Slaw

Serves 4


4 x required size sirloin steak
2 ½ Tbsp Harrisa paste
Salt and pepper
Dots cooking oil spray

1. Rub the steaks with the harrisa paste, salt and pepper

2. Heat a pan until smoking point and spray with cooking spray. Sear steak on each side until golden brown. Only ever turn once.

3. Once seared, but not cooked, transfer to an oven tray that has been lightly sprayed with cooking spray.

4. To cook, place in an oven at 200'C and cook for 5 minutes. Check internal temperature of meat with the thermometer, continue to cook and test until desired doneness temperature is meet. Check every 5 minutes to be on the safe side.

Rare 45’C / Medium- Rare 55’C / Medium 60’C / Medium-Well Done 65’C /
Well Done 70’C


8 Pumpkin wedges skin on, seeds scooped out and cut into U shaped wedges. 2 cm wide at the centre.
Dots cooking oil spray
½ cup water
Salt and pepper
2 tbsp runny honey

1. Preheat oven to 180.c.

2. Spray an oven dish with the cooking spray and set the pumpkin upright in the dish.

3. Pour in the water and season the pumpkin with salt and pepper.

4. Cooking for 10 minutes, will take much longer, but keep an eye on it so not to burn. If the water evaporates before the pumpkin is cooked, pour in a further ½ cup of boiling water.

5. Test for doneness by inserting a peering knife into the thickest part of the pumpkin. The pumpkin is cooked when there is little to no resistance when pressed with the knife.

6. Once cooked, remove from the oven and brush with honey all over using a pastry brush.

7. Place the wedges 2 per box with the U on its side and facing the corner of the box one on top of the other.


¼ cup Tahini paste
2 tsp grated ginger
3 tsp crushed garlic
½ cup Slimmers Choice yoghurt
½ cup water
Salt and fresh ground peppercorns
¼ red cabbage, halved and cut into a chiffonnade / shredded
5 Celery sticks, finely sliced on an angle
2 Carrots, peeled and grated in the food processor
2 Zucchini, finely diced
1 Spring onion, finely sliced

1. Whisk up the tahini, ginger, garlic, yoghurt, water and season with salt and pepper to taste.

2. Prepare the raw vegetables and toss together in a bowl.

3. Toss through enough dressing to nicely coat the slaw and divide evenly between the boxes, piling the slaw into the centre of the pumpkin’s U.

4. Store the remaining tahini sauce in the fridge, labelled and dated with masking tape.


4x Beef steaks, rested
4x Pumpkin and slaw boxes
Tahini sauce
25g Coriander, picked and roughly chopped

1. Spoon a dollop of the tahini sauce nest to the pumpkin and slaw.

2. Top with the beef to give height to the dish.

3. Garnish with the coriander across the middle of the dish.

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