PERSIAN BEEF

1. Bring a saucepan of lightly salted water to the boil. Cut broccoli into small florets, blanch in boiling water for 1 minute. Drain and refresh under cold water.

2. Slice cucumbers and avocado. Toss in a serving bowl with cabbage and broccoli. Whisk to combine dressing ingredients, season to taste with salt and pepper.

3. Halve pomegranate. Hold cut-half over a large bowl, seeds facing down. Use a wooden spoon to tap the skin, squeeze gently to release seeds.

4. Coat beef with garlic and oil. Season with salt and pepper. Heat a large pan over high heat. Cook beef, in batches, for 1 minute on each side.

5. Divide salad between plates. Drizzle over dressing to taste. Top with beef, pomegranate and dukkah to serve.

1 broccoli

1/2 punnet baby cucumbers
1 avocado
1/2 bag red cabbage

dressing
1/2 tub (100g) natural yoghurt
2 tbsp olive oil
1 tbsp honey
2 tbsp red wine vinegar

1 pomegranate

10-pk beef scallopini
1 garlic clove, crushed
oil, for cooking

20g dukkah

salt and pepper, for seasoning