TUNISIAN BEEF KNUCKLE KEBABS WITH SPICY CARROT AND EGG SALAD
800g Manning Valley Naturally knuckle, diced
1 Tbsp ras el hanout spice mix
sea salt flakes and freshly-ground black pepper
1 Tbsp extra virgin olive oli
4 carrots, coarsely grated
½ cup Brussels sprouts leaves
1/4 cup dried cherries, chopped
½ bunch coriander leaves
½ bunch mint leaves
5cm piece ginger, cut into fine batons
2 hardboiled eggs, sliced
Toss the beef in ras el hanout spice mix and season with salt and pepper, then thread onto skewers ad drizzle with olive oil. Cook on a hot barbecue grill or ribbed griddle for 6-8 minutes, turning several times, until medium.
Mix the carrot, Brussels sprouts, cherries, herbs, and ginger in a bowl and arrange on plates. Garnish with pieces of torn egg, then arrange the skewers alongside.