Barbecued eye fillet with carrots, eggplant and Israeli couscous salad
Best eye fillet recipe
8
Serves
30 mins
Prep Time
25 mins
Cook Time
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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Ingredients
Beef
1kg Quality Mark beef eye fillet
a dash of olive oil
Salad
2 cups Israeli couscous
3 Tbsp olive oil
250g baby carrots
halved lengthways
250g baby purple carrots
halved lengthways
1 Tbsp preserved lemon
i
chopped
1 eggplant
cut into 1.5cm slices
A squeeze of lemon juice
4 handfuls of baby spinach
a handful of mint leaves
shredded
Green herb dressing
1 cup parsley
1 cup fresh coriander
2 spring onions
trimmed and chopped
1 garlic clove
chopped
grated zest of 1 lemon
1/2 tsp ground cumin
a pinch of chilli flakes
1/2 cup olive oil
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.
Nutrition Information per Serving (349g)
This nutrition analysis is based on 8 serves.
Energy
2290kJ (547 kcal)
Protein
32.6g
Total Fat
32.2g
Saturated Fat
7.1g
Carbs
30.0g
Dietary Fibre
6.0g
Sodium
264mg
Iron
5.3mg
Zinc
3.7mg
Vitamin B12
1.3µg
