Warm Moroccan beef salad

Ingredients
600g diced scotch fillet (rib eye), silver skin removed
Moroccan seasoning
Vegetable stock powder
2 cups cooked Israeli couscous
250g crumbled cow feta
Mesclun or any washed small leaf lettuce
Salad dressing, your own favourite
Diced dates or diced dried apricots
Vegetable oil
Sweet chilli sauce

Season boiling water with vegetable stock and Moroccan seasoning, add your couscous and cook similar to pasta until tender, drain.
Refresh with cold water and add a little oil to keep the grains separate.
In a bowl place your beef and add a generous amount of Moroccan seasoning, make sure it is well coated, place in a hot fry pan with oil and sear until brown.
Add sweet chilli sauce and place in 170°C oven for about 5 minutes.
Toss small amount of dressing with lettuce and place in a large pasta bowl or plate.
Arrange your beef around the leaves, on top of the leaves sprinkle the couscous and then the feta.

Recipe kindly supplied by
Chef Paul Cooper
Howl at the Moon
2 Main St, Gore
(03) 208 3851

Photo
Rochelle Dillon