Merguez Beef with Harissa Roasted Vegetables

Steps

1. Preheat oven to 230ºC. Line an oven tray with baking paper.
2. Dice cauliflower 1-2cm and cut any larger carrots in half lengthways. Toss both with first measure of oil on prepared tray, season and roast for 18-20 minutes, until tender.
3. While vegetables roast, finely dice onion and mince garlic for the sauce then set aside.
4. Heat oil for beef in a large fry-pan on mediumhigh heat. Pat beef dry, season with salt and coat with second measure of merguez spices. 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.
5. Wipe pan clean and return to medium-high heat. Add oil for sauce and cook onion with a pinch of salt for 2-3 minutes, until starting to soften. Add first measure of merguez spices and garlic and cook for about 30 seconds, until fragrant.
6. Add canned tomatoes, bring to a simmer, reduce heat to low-medium and simmer for 3-4 minutes, until sauce has thickened. Remove pan from heat, stir through sour cream and season to taste.
7. Slice rested beef thinly, reserving any resting juices. Stir resting juices through merguez sauce.
8. Roughly chop 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.
9. To serve, divide merguez sauce between plates and top with harissa vegetables and beef.