Solo: Herb Marinated Beef with Baked Feta

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Solo: Herb Marinated Beef with Baked Feta

An even lower carb Greek salad than ever before with our harissa baked feta, roasted chickpeas and grape tomatoes with salty olives and crispy beef.

Ingredients to serve 1

  • 125g x Beef Mince - marinated in your DD Herb Marinade
  • 35ml x DD Herb Marinade
  • ¼ x Cucumber - halved lenghtwise and sliced
  • ¼ tin x Chickpeas - drained and rinsed
  • 75g x Cherry Tomatoes - halved
  • 25g x Black Pitted Olives - halved
  • 25g x Feta
  • 1 tbsp x Harissa Paste
  • 1 tbsp x Red Wine Vinegar
  • 2.5g x Basil - chopped for use - See To Serve
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. While you're prepping, preheat your oven to 220C.

Washing Instruction

Wash your hands, cucumber and cherry tomatoes well. Rinse your basil thoroughly and drain on paper towel.

Step 1 - Baked Feta, Cherries and Chickpeas

Toss your halved cherry tomatoes and drained chickpeas in a large mixing bowl along with a drizzling of olive oil, salt, and pepper. Scatter onto an oven tray and pop into the oven for 8-10 minutes until your tomatoes have softened and your chickpeas are slightly crisp. In the meanwhile rub your feta with your harissa paste. Place onto your tomato and chickpea tray to bake for the last half of it's cooking.

Step 2 - Marinated Beef

Heat a large casserole pan over med-high heat, once your pan is hot but not smoking add a drizzle of olive oil and fry and sear your marinated beef mince for 4-6 minutes until well browned and crisp. You want to allow your beef mince to crisp and gain as much color as possible, don't move it around, let your bottom crisp, break it up with a wooden spoon and drain on paper towel.

Step 3 - Red Wine Dressing

Whisk your red wine vinegar along with a few glugs olive oil in a medium mixing bowl, season with salt and pepper to taste. A basic guide to making dressing is one part acid (red wine vinegar) to three parts oil.

To Serve

Toss your roasted cherries and chickpeas along with your sliced cucumber, black olives, and chopped basil into your medium mixing bowl and toss thoroughly. Divide this amongst your servings, top with your baked feta and marinated crispy rump. Enjoy!