Marinated beef salad with pomegranate seeds

PREP AND 20 mins+

COOK TIME marinating

In a shallow dish, whisk together the soy/tamari sauce, olive oil, minced garlic, ground cumin, smoked paprika, salt and pepper.

Add the beef to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavour.

Meanwhile prepare the salad. To a mixing bowl add the onion, chilli, parsley, pomegranate and cashews and mix together well. Add in the cucumber and gently toss to combine. Transfer the salad to a large serving dish and set aside.

Heat a large pan over medium-high heat. Add the marinated beef slices in a single layer (cooking in batches might be necessary). Cook for 2-3 minutes per side, or until the beef is cooked to your desired level of doneness.

Remove from heat and let rest for a few minutes before transferring to the serving dish and arranging on top of the salad. Pour any marinade over the top of the beef salad and serve immediately.