Zhoug Steaks & Harissa Chicken Lunch Platter
with Zesty Yoghurt and Greek Style Salad
- Cereals containing gluten
- Soya
- Milk
- May contain traces of allergens
- Lupin
- Milk
- Nuts
- Sesame
Gather together with friends and family to share this mouthwatering Lunch Platter. Serve tender 21 day aged rump steak drizzled in zhoug alongside harissa chicken. Accompanying is zesty yoghurt to dollop over and a Greek style salad.
Ingredients
2 unit(s)
21 Day Aged British Rump Steaks
50 grams
Harissa Paste
4 unit(s)
British Chicken Thighs
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains: Cereals containing gluten, Soya May contain traces of: Lupin, Milk, Nuts, Sesame)
125 grams
Baby Plum Tomatoes
1 unit(s)
Lemon
1 unit(s)
Baby Cucumber
2 unit(s)
Spring Onion
50 grams
Greek Style Salad Cheese
(Contains: Milk)
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
45 grams
Zhoug Style Paste
Not included in your delivery
1 tbsp
Honey
4 tbsp
Olive Oil
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks from your fridge to allow them to come up to room temperature.
b) In a medium bowl, combine the harissa paste, the honey and half the olive oil (see pantry for both amounts).
c) Add the chicken thighs to the bowl and toss to coat in the harissa dressing.
d) Pop onto a lined baking tray. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) When the oven is hot, roast the harissa chicken on the top shelf of your oven until cooked and lightly charred, 16-18. IMPORTANT: The chicken is cooked when no longer pink in the middle.
b) In the meantime, remove the bread from the packaging and cut widthways into thick slices.
c) Pop onto a baking tray and drizzle with olive oil. Season with salt and pepper, then bake on the middle shelf of your oven until toasted and golden, 8-10 mins.
a) While everything is in the oven, quarter the baby plum tomatoes.
b) Zest and juice the lemon.
c) Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.
d) Trim and thinly slice the spring onion.
a) In a medium bowl, combine half the lemon juice (add more if you prefer) with the remaining olive oil (see pantry for amount). Season with salt and pepper, then toss through the tomatoes, cucumber and spring onion.
b) Crumble in the Greek style cheese, toss to coat, then pop into a serving bowl and set aside for now.
c) In a small bowl, combine a pinch of lemon zest with the Greek style yoghurt. Season with pepper and set aside.
a) Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.
b) Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done.
c) Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. It's safe to eat when browned on the outside.
a) Meanwhile, spoon the zesty yoghurt onto a serving plate and spread slightly with the back of the spoon.
b) Place the cooked harissa chicken thighs on top of the yoghurt, drizzling any remaining cooking juices from the tray over the chicken.
c) Once rested, slice the steaks into 1cm thick slices and lay onto your serving platter, then drizzle the zhoug paste over your steak slices.
d) Serve the zhoug steaks alongside your Greek style salad, harissa chicken and sourdough bread to finish.
Enjoy!
