This is a nice main course salad for lunch. The spices for the meat go well with the peppery arugula, and the sweet and sour vinaigrette pulls it all together. A good way to use leftover shawarma meat.

4 servings

INGREDIENTS

• 2 lean sirloin steaks
• a pinch each of cumin, coriander, cardamom, cinnamon, allspice, nutmeg, paprika, cloves
• salt and pepper
• ¼ cup fresh cilantro, finely chopped
• 1 tsp zest of lemon
• 1 tsp zest of orange
• 2 Tbsp olive oil
• 4 handfuls arugula leaves
• 1 small red onion, sliced thinly
• ¼ cup pine nuts, toasted, to garnish
• 2 Tbsp coarsely chopped pistachios, to garnish

FOR VINAIGRETTE:

• juice of 1 lemon
• 1 Tbsp pomegranate molasses
• 2 Tbsp honey
• 1 clove garlic, mashed
• salt and pepper
• ¼ cup extra virgin olive oil

INSTRUCTIONS

1. Marinate the steaks in all of the spices, fresh cilantro, zests and olive oil.
2. Rub the marinade all over the meat, cover and leave in the fridge for 1 hour.
3. Take out the meat and allow to come to room temperature.
4. Heat a griddle and grill the steaks, turning over after 5 minutes.
5. Finish cooking the steaks to your liking.
6. Remove and cover lightly with foil to rest for 5 minutes.
7. While the meat is resting, prepare the vinaigrette by combining all of the ingredients in a bowl and set aside.
8. To serve, mound the arugula leaves in individual plates.
9. Scatter some sliced onion on each serving.
10. Thinly slice the beef shawarma and place on top.
11. Drizzle on the vinaigrette.
12. Garnish with the pine nuts and pistachios.
13. Serve immediately.