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Barbecued Eye Fillet with Carrots, Eggplant & Israeli Couscous Salad

Whole Eye Fillet Recipe

8

Serves

30 mins

Prep Time

25 mins

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

Soak up the balmy summer air and enjoy the company of friends and family whilst you barbecue. This recipe pairs the eye fillet with a colourful vegetable and couscous salad, drizzled with a punchy herb dressing.

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High Iron

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Beef,

Barbecue,

Dinner,

Special Occasion & Entertaining,

Ingredients

Beef

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1kg Quality Mark beef eye fillet

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A dash of olive oil

Salad

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2 cups couscous, white wheat, cooked in water, not drained, no salt or fat added

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3 tbsp olive oil

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250g halved baby carrots

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250g halved purple carrots

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1 tbsp chopped preserved lemon

i

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1 cut into 1.5cm slices eggplant

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A squeeze of lemon

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4 handfuls baby spinach

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Handful of shredded fresh mint

Green herb dressing

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1 cup parsley

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1 cup coriander

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2 trimmed and chopped spring onions

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1 chopped garlic clove

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1 lemon zest

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1/2 tsp ground cumin

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A pinch of chilli flakes

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1/2 cup olive oil

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2 tbsp red wine vinegar

Method

To Make Dressing

To Make Beef

To Make Salad

To Serve

1

Place the herbs, spring onion, garlic, lemon zest, cumin and chilli in the bowl of a food processor.

2

Process to roughly chop the herbs.

3

While the processor is on, drizzle in the olive oil followed by the vinegar.

4

Season with salt and place dressing in a small screw top jar.

5

Keep in the fridge.

6

Heat a barbecue plate until medium-hot.

More info

Nutrition Information per Serving (470g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

2025 (483)kJ

Protein

42.1g

Total Fat

9.3g

Saturated Fat

2.6g

Carbs

41.5g

Sugars

2.1g

Sodium

657mg

Iron*

5.6mg

* Percentage of recommended daily intake (Aust/NZ)

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