Merguez Beef with Harissa Roasted Vegetables

Steps

1. Preheat oven to 230ºC. Line an oven tray with baking paper.
2. To serve, spoon merguez sauce onto a plate and top with harissa vegetables and beef.
3. Dice cauliflower 1-2cm and cut any larger carrots in half lengthways. Place on prepared tray, spray with oil, season and roast for 18-20 minutes, until tender.
4. While vegetables roast, finely dice onion. Set aside.
5. For the beef, heat a medium fry-pan on mediumhigh heat. Pat beef dry, season and coat with second measure of merguez spices. Spray pan with oil and cook for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered, to rest. Reserve pan.
6. Wipe pan clean and return to medium-high heat to cook sauce. Spray pan with oil and cook onion with a pinch of salt for 2-3 minutes, until starting to soften.
7. Add first measure of merguez spices and cook for 30 seconds, until fragrant. Add smoky tomato sauce and stock, reduce heat to low-medium and simmer for 1-2 minutes, until sauce has thickened.
8. Remove pan from heat, stir through sour cream and season to taste.
9. Slice beef thinly against the grain, reserving any resting juices. Stir resting juices through merguez sauce (if desired).
10. Roughly chop baby spinach and parsley 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.