This weeks recipe is

Cumin Beef with Tabouli and Tomato Salad

Serves: 4

Preparation Time: 10

Cooking Time: 35
Ingredients
- 4 x 200g rump steaks, fat trimmed
- 2 tblsp Cumin seeds
- 2 tsp coriander seeds
Tabouli:
- 1 punnet cherry tomatoes halved
- 2 tblsp cracked wheat (burghul), soaked in 2 tblsp water
- 1 large bunch flat leaved parsley
- 1 bunch mint
- 4 green onions, thinly sliced
- 1 Lebanese cucumber, finely diced
- 1/4 tsp cracked black pepper
- 1 lemon, juiced
- 2 tblsp extra virgin olive oi
- Baba Ganoush and pita bread to serve (optional)
Method:
1. Combine the cumin and coriander seeds and toast in a small frypan until fragrant. Remove from pan and grind/crush into a powder and rub on the steaks.
2. Coat steaks in a little oil and place on a preheated grill or frypan. Cook for 3 - 4 minutes on each side or until cooked to your liking. Remove from the pan and cover loosely with foil to rest for 5 minutes.
3. Cut the steaks into slices and serve with the tabouli