World Cuisine

  • 2 tablespoons pine nuts
  • 250 g (8 oz) ready-cooked lean beef, cut into thin strips
  • 150 g (5 oz) sun-dried tomatoes in oil, drained and cut into strips
  • 2–3 tablespoons olive or argan oil
  • juice of 1 lemon
  • 1 teaspoon harissa paste
  • bunch of flat leaf parsley, chopped
  • salt and pepper

Dry-fry the pine nuts in a small, heavy-based frying pan over a medium heat for 2 minutes until golden brown.

Put the beef, tomatoes and most of the toasted pine nuts in a bowl. Mix together the oil, lemon juice, harissa and parsley in a separate bowl and season. Pour over the beef and toss well.

Scatter with the reserved pine nuts and serve with couscous, if liked.

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