Persian Beef with Pea, Feta and Mint Freekeh

Steps

1. Bring a medium pot of salted water to the boil. Cook freekeh in pot of boiling water for about 13 minutes, until grains are tender with a slight bite. Add peas for the final 2 minutes of cook time. Drain well and add to a large bowl.
2. Pat beef dry and add to a medium bowl with Persian spice and oil. Toss beef to coat well, season with salt and set aside for at least five minutes to marinate.
3. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook beef for 2–3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside to rest, covered, for about 5 minutes before slicing thinly against the grain.
4. While 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.
5. Add mint, feta, lemon zest (if using) and juice and a drizzle of olive oil to bowl with freekeh and peas. Toss to combine and season to taste.
6. To serve, divide pea, feta and mint freekeh between plates and top with Persian beef. Serve shredded carrot on the side.