WARM COUSCOUS, BEEF AND AVOCADO SALAD

Ingredients

• 400g free-range lean beef schnitzel

• olive oil

• black pepper, ground

• a pinch sea salt, plus extra to taste

• 240g regular or wholewheat couscous

• 375ml organic chicken stock

• 2 firm, ripe avocados

• coriander leaves, for garnishing (optional)

• gem lettuce leaves, for serving

• 4 garlic cloves, finely chopped

Cooking Instructions

1. Lightly brush the steak with olive oil then season with salt.

2. In a frying pan, quickly sear the steak over a high heat until browned on both sides, but still rare inside.

3. Wrap in tinfoil and keep warm.

4. Stir the couscous into the boiling stock.

5. To make the dressing, mix together 125ml of olive oil and the garlic.

6. Turn off the heat, cover tightly and leave for 5 to 10 minutes for the liquid to be absorbed. Fluff up the couscous using a fork and then mix in a third of the dressing.

7. Slice the avocados then mix with another third of the dressing.

8. Thinly slice the steak and mix, together with any juices, with the remaining dressing.

9. Turn out the hot, dressed couscous onto a platter. Spoon over the steak and avocado, then sprinkle with coriander leaves, if using.

10. Check the seasoning then serve immediately alongside a few gem lettuce leaves.

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