1 whole eggplant, cubed
2 tbsp extra virgin olive oil
2 x 200g sirloin beef steaks
1 tsp cumin
Salt and pepper, to taste
1 medium cucumber, diced
1 red chilli, sliced
1 green chilli, sliced
½ red onion, finely sliced
3 spring onions, green parts only, sliced
1 red capsicum, sliced into strips
½ cup toasted pistachios, chopped
1 pomegranate, seeds removed
½ cup chickpeas, drained and rinsed
1 head curly endive, leaves chopped
½ bunch coriander, chopped
½ bunch parsley, chopped
1 tsp pomegranate molasses
Juice of 1 lime
Juice of 1 orange
1 garlic clove, grated
1 tbsp extra virgin olive oil
To make the dressing, combine all ingredients in a small bowl and whisk together. Season with a little salt to taste and set aside.
In a medium-sized frypan over medium-high heat, add 1 tbsp extra virgin olive oil and eggplant and fry until golden. Season with salt and pepper and leave to cool on paper towel.
Season the steaks on both sides with the cumin, salt and pepper and massage in 1 tbsp extra virgin olive oil. In a hot non-stick frypan, add the steaks and cook for about 5 minutes on each side (or to your liking) and allow to rest for half the cooking time.
In a large bowl, combine the cucumber, chillies, red onion, spring onion greens, capsicum, pistachios, pomegranate seeds, chickpeas, endive leaves and herbs. Toss to combine, then pour over the dressing, add the cooked eggplant, and toss again.
Slice the beef into thin strips and add to the salad. Divide between plates and drizzle each with a little extra pomegranate molasses to serve.