Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Crispy Chickpeas
- 400 g can chickpeas, drained and rinsed
- 1 ½ tbsp avocado oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
Steak
- 2 sirloin steaks (approx. 250g each)
- 1 tbsp avocado oil
- salt
- cracked black pepper
Salsa Verde
- 30 g flat-leaf parsley leaves
- 10 g fresh mint leaves
- 1 garlic clove
- 1 tbsp capers
- 2 anchovy fillets
- 1 tbsp lemon juice
- 5 g Dijon mustard
- 70 ml extra virgin olive oil
- salt
- pepper
Bowl Base
- 100 g baby spinach or rocket
- 1 avocado, sliced
- ½ cucumber, thinly sliced
- Lemon wedges to serve
Method
Crispy Chickpeas
Preheat oven to 210°C. Pat chickpeas completely dry with paper towel — get them as dry as possible.
Toss with avocado oil, smoked paprika, garlic powder, and salt. Spread on a baking tray in a single layer.
Roast for 20 minutes, shaking the tray halfway, until golden and crispy.
Salsa Verde
Blend parsley, mint, garlic, capers, anchovies, lemon juice, and Dijon mustard in a food processor until roughly chopped.
Stream in olive oil and blend to a loose sauce. Season with salt and pepper. Set aside.
Steak
Pat steaks dry. Season generously with salt and pepper on both sides.
Heat a cast iron pan over high heat until smoking. Add avocado oil.
Sear steaks 3 minutes per side for medium-rare (54°C internal). Rest for 5 minutes.
Slice thinly against the grain.
Assemble Bowl
Divide spinach/rocket between bowls. Add sliced cucumber and avocado.
Top with sliced steak and a generous handful of crispy chickpeas.
Spoon salsa verde over everything. Serve with lemon wedges.
