This Mediterranean Tabbouleh leans on garlic and chilli to do the heavy lifting. We grill the Beef for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the garlic and chilli elements, and pat the beef dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the beef. Grill over a medium-high heat, turning once, until nicely charred and cooked through.
Stir in the chickpeas and the rest of the garlic and chilli flavours, letting them cook out for a minute until fragrant.
Add the sweetcorn along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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