Neven Maguire's Harissa Beef Skewers with Hummus Yoghurt Dip

INGREDIENTS

• 2 Packs Simply Better Hand Cut Garlic & Herb Roasting Potatoes
• 1 Pack Simply Better Irish Angus Quick Fry Hanger Steak
• 2 Tsp Simply Better Organic Apple Cider Vinegar
• 2 Tbsp Simply Better Irish Made Harissa Sauce
• 1 Tbsp Simply Better Limited Edition Acacia Honey
• 1 Carton Simply Better Handmade Original Hummus
• 150g Simply Better Authentic Greek Yoghurt (0% fat)
• Pinch Simply Better Expertly Blended Paprika
• 1 Pack Simply Better Tenderstem Broccoli
• 1 Tbsp Simply Better Toscano IGP Extra Virgin Olive Oil
• Simply Better Achill Sea Salt & Freshly Ground Black Pepper

METHOD

1. Preheat the oven to 180°C (350°F/Gas Mark 4) and cook the roasting potatoes according to packet instructions.
2. You will need 8 skewers, approximately 16cm long. If using wooden ones, soak in water for 30 minutes to prevent them from burning. Cut the steaks into 8 long thin strips lengthways going with the grain. Whisk the vinegar, harissa and honey in a bowl. Add the beef strips and toss everything together.
3. Stir the hummus into the yoghurt and divide among small dipping bowls, then garnish each one with the paprika.
4. Heat a barbecue or griddle pan until smoking hot. Thread a piece of harissa beef on to each skewer. Cook for 2 minutes on each side, then put on a warm plate to rest.
5. Toss the broccoli in a bowl with the oil and plenty of seasoning. Add to the griddle pan and quickly char for a minute or two on each side, turning regularly with a tongs.
6. Arrange the beef skewers on plates with the charred broccoli and roasting potatoes. Add a dipping bowl of the hummus yoghurt dip to each one to serve.