Barbecued Eye Fillet with Carrots, Eggplant & Israeli Couscous Salad
Whole Eye Fillet Recipe
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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1kg Quality Mark beef eye fillet
A dash of olive oil
2 cups couscous, white wheat, cooked in water, not drained, no salt or fat added
3 tbsp olive oil
250g halved baby carrots
250g halved purple carrots
1 tbsp chopped preserved lemon
Preserved lemon in a jar can be purchased at your local supermarket or foodstore. Rinse and finely slice or chop the rind before use. Discard fleshy bits.
1 cut into 1.5cm slices eggplant
A squeeze of lemon
4 handfuls baby spinach
Handful of shredded fresh mint
Green herb dressing
1 cup parsley
1 cup coriander
2 trimmed and chopped spring onion
1 chopped garlic clove
1 lemon zest
1/2 tsp ground cumin
A pinch of chilli flakes
1/2 cup olive oil
2 tbsp red wine vinegar
To Make Dressing
To Make Beef
To Make Salad
Place the herbs, spring onion, garlic, lemon zest, cumin and chilli in the bowl of a food processor.
Process to roughly chop the herbs.
While the processor is on, drizzle in the olive oil followed by the vinegar.
Season with salt and place dressing in a small screw top jar.
Keep in the fridge.
Heat a barbecue plate until medium-hot.
Nutrition Information per Serving (470g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)