Persian Beef with Pea, Feta and Mint Freekeh

Steps

1. a medium pot of salted water to the boil. Preheat BBQ grill to high heat (if using).
2. Cook freekeh in pot of boiling water for about 15 minutes, until grains are tender with a slight bite. Add peas for the final 1 minute of cook time. Drain well and add to a large bowl.
3. Pat beef dry with paper towels and mix Persian spice with oil in a medium bowl. Toss beef in spice mixture to coat, season with salt and set aside for at least five minutes to marinate.
4. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook Persian beef for 2–3 minutes each side for mediumrare (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest for 5 minutes before slicing thinly against the grain.
5. While Persian beef is cooking, grate carrots and courgette. Add to a medium bowl with all remaining shredded carrot ingredients, toss to combine and season to taste with salt and pepper.
6. Add mint, feta, lemon juice and zest (if using) and a drizzle of olive oil to bowl with freekeh and peas. Toss to combine and season to taste with salt and pepper.
7. Divide pea, feta and mint freekeh between plates and top with Persian beef. Serve shredded carrot on the side.