Beef and dukkah-roasted beetroot salad

Serves 4

1 x 500g rump steak
Olive oil
Sea salt and black pepper
1 small bunch beetroot, quartered
2 tbsp dukkah
150g feta cheese, crumbled
100g baby red spinach leaves
Toasted pita bread, to serve

FOR THE DRESSING
½ tbsp harissa paste

1 tbsp honey
A squeeze of lemon juice
1/3 cup olive oil
Toasted pita bread to serve
Sea salt and black pepper

1. Heat the oven to 200ºC. Place the beetroot, dukkah and a little olive oil in a small roasting pan, cover with foil and roast, covered, for 30 minutes, then a further 10 minutes uncovered. Remove and set aside.
2. Brush steak with olive oil and season with salt and pepper. Heat a pan until smoking hot, cook steak for 2–3 minutes on each side. Remove and set aside for 10 minutes before slicing into strips.
3. For the dressing: whisk together all the dressing ingredients.
4. To serve: place the steak on a platter, top with beetroot, feta cheese and baby red spinach leaves, drizzle over dressing. Serve with toasted pita bread.