Merguez Beef with Harissa Roasted Vegetables

Steps

1. Preheat oven to 230°C.
2. Prep & cook vegetables. Toss cauliflower and carrots with 1 tsp oil on a lined oven tray. Season and roast for 18-20 minutes, until tender.
3. Prep sauce ingredients.
4. Prep & cook beef. Pat beef dry, season and coat with 1/2 pack of merguez spices. Heat 1 tsp oil in a fry-pan on medium-high heat. Cook beef for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Rest, covered. Reserve pan.
5. Make sauce. Wipe same pan clean and return to medium heat with 1 tsp oil. Cook onion with a pinch of salt for 2-3 minutes, until starting to soften. Add remaining merguez spices and garlic and cook for 30 seconds, until fragrant. Add canned tomatoes, bring to a simmer, reduce heat to low and simmer for 2-3 minutes, until sauce has thickened. Remove pan from heat, stir through sour cream and season.
6. Finish beef. Slice beef thinly, reserving any resting juices. Stir resting juices through merguez sauce.
7. Finish vegetables. Roughly chop baby kale and toss with roast vegetables and harissa dressing on tray (add dressing to suit your taste buds, it’s a little spicy). Season to taste.
8. Serve merguez sauce topped with vegetables and beef.