INGREDIENTS

·       red onion

·       parsley

·       coriander

·       2 tomatoes

·       2 x 400g chickpeas

·       10g South American seasoning

·       beef stir-fry

·       2 Lebanese cucumbers

·       2½ tbs red or white wine

·       vinegar

·       large pinch of sugar

·       2 tbs extra virgin olive oil

·       1 tbs olive oil

Allergens: Sulphites. May contain traces of other allergens.

METHOD

1. Lightly pickle onion

Finely chop the onion and put in a bowl. Add 2 tsp red wine vinegar and a pinch of sugar, season with salt and pepper and toss to combine. Set aside to pickle, stirring occasionally, until needed.

2. Prep ingredients

Pick half the parsley and half the coriander leaves. Finely chop the remaining parsley and coriander leaves, discarding the stems. Coarsely chop the tomato. Drain and rinse the chickpeas.

3. Make chimichurri dressing

Put the chopped parsley, chopped coriander and 1 tsp South American seasoning in a large bowl. Add 3 tsp red wine vinegar and 1 tbs extra virgin olive oil, season with salt and stir to combine.

4. Season beef

Separate the beef stir-fry and put in a bowl. Add the remaining South American seasoning and 2 tsp olive oil, season with salt and toss to coat.

5. Cook beef

Heat a large frypan over high heat until hot. Stir-fry the beef for 1-2 mins until browned. Remove from the pan.

Tip: The beef stir-fry is best with hot and fast cooking, so get your pan very hot before adding the beef and stick to the short cooking time indicated.

6. Get ready to serve

Drain the onion, discarding any liquid. Add the onion, tomato, chickpeas, salad leaves, remaining parsley and remaining coriander to the chimichurri dressing and toss to combine. Add the beef and gently toss to combine. Divide the salad among bowls and drizzle over any pan juices to serve.