CHERMOULA TUNA, CHICKPEA & BROAD BEAN SALAD

PREP + COOK TIME 30 MINUTES (+ REFRIGERATION) SERVES 4

400g piece tuna steak

2 cups (300g) frozen broad beans 200g green beans, cut into thirds

2 x 400g cans chickpeas, rinsed

1 cup flat-leaf parsley leaves 2 medium lemons (280g), segmented 2 tablespoons lemon juice 2 tablespoons olive oil

CHERMOULA

1 small red onion (100g), chopped 1 clove garlic, chopped

2 cups coriander leaves, chopped 2 cups flat-leaf parsley, chopped 2 teaspoons ground cumin 2 teaspoons smoked paprika 2 tablespoons olive oil

1 Make chermoula; reserve three-quarters, to serve.

2 Place tuna in a shallow dish with remaining chermoula; toss to coat. Cover; refrigerate for 30 minutes.

3 Place broad beans in a heatproof bowl, cover with boiling water; stand for 2 minutes. Rinse in cold water. Peel. 4 Steam or microwave green beans until tender; drain, rinse in cold water. 5 Cook tuna on a heated oiled grill plate (or grill or barbecue) over medium heat for 2 minutes each side or until slightly charred on the outside but still rare in the centre. Cover; stand for 5 minutes. Slice tuna across the grain. 6 Combine broad beans, green beans, chickpeas, parsley and lemon segments in a bowl with combined juice and oil. 7 Serve tuna with salad; top with the reserved chermoula.

CHERMOULA

Blend or process ingredients until just combined. 1 Combine pesto and lamb in a large bowl. Cook lamb on a heated oiled grill plate (or grill or barbecue) over medium heat for 3 minutes each side or until cooked as desired. Remove lamb from heat; cover loosely with foil and rest for 5 minutes.

2 Make zucchini and almond salad.

3 Thickly slice the lamb; serve with salad.

ZUCCHINI & ALMOND SALAD

Place ingredients in a large bowl; toss gently until zucchini is well coated in dressing. Season.