by Leah Halmagyi


  • 4 x 200g striploin steaks
  • 1 cup extra virgin olive oil
  • 2 tsp harissa paste
  • 2 bunches baby carrots, peeled
  • 1 Tbsp smoked paprika
  • 2 tsp cumin seeds, cracked
  • finely grated zest and juice of 2 lemons
  • sea salt flakes and black pepper
  • 2 x 400g cans chickpeas, drained
  • 8 cloves garlic, halved
  • 2 Tbsp green olive tapenade
  • ½ bunch parsley, finely chopped
  • 100g goats’ cheese, crumbled


Preparation time: 15 minutes
Cooking time: 50 minutes
Serves: 4

1 Preheat oven to 200°C. Rub the steaks with 1 Tbsp extra virgin olive oil and the harissa, then set aside. Toss the carrots, spices, zest and 2 Tbsp oil, season with salt and a generous amount of pepper, then bake for 40 minutes.
2 Fry the chickpeas and garlic in the remaining olive oil in a pan over a high heat for 5 minutes, then remove from the heat and mix in the olive tapenade and parsley.
3 Fry the steaks on a hot barbecue grill for 8 minutes, turning several times, until medium. Allow to rest, then carve and serve with the carrots, chickpeas and goats’ cheese.