A scrumptious and filling salad. For a vegetarian option, simply use vegetable stock and omit steak.
Recipe and styling Sarah Heeringa. Photography Amanda Reelick
2 medium sized porterhouse steaks,
we used Silver Fern Farms Beef Porterhouse Steaks
2 medium orange kumara, peeled and cubed
2 cups vegetable or chicken stock
200g bulgur wheat
1/2 cup olive oil, for frying
1 handful spinach leaves, we used The Fresh Grower
1 handful rocket leaves and (optional) rocket flowers
1 red chilli, de-seeded and finely chopped
1/2 cup lemon or lime juice
1/2 cup olive oil
2 tsp soft honey
freshly ground salt and pepper to taste
Remove the steaks from the fridge to allow them to come to room temperature before cooking. Preheat the oven to 180˚C and grease a small roasting tray.
Put cubed kumara in a bowl with a drizzle of olive oil and toss. Spread over a roasting tray and place in the oven. Roast for approximately 15 minutes until cooked but still firm.
Meanwhile, put the stock in a medium-sized pot and bring to a boil. Remove from the heat, stir 1 cup of uncooked bulgur wheat and a pinch of salt. Cover and let stand for 20 minutes, allowing the stock to be absorbed. Drain any excess liquid before fluffing with a fork.
While the bulgur wheat stands, heat a small splash of oil in a heavy frying pan and cook steaks over medium-high heat until done to your liking (3-4 minutes each side for medium rare). Transfer steaks to a clean plate, cover and rest for 5 minutes before using a sharp knife to cut inot bite-sized chunks.
Drizzle oil into a small pan and bring to moderate heat. Fry the haloumi until golden brown on each side, turning it over carefully using a fish slice. Remove from heat and cut haloumi into cubes.
When the kumara is cooked, trasfer it to a serving bowl together with bulgur wheat and cubed steak. Toss to combine. Add greens and dressing and lightly toss again. Sprinkle chopped haloumi over the top and serve immediately.