Moroccan Beef Salad with Preserved Lemon and Pearl Cous Cous
In a mixing bowl place beef strips, roasted red onion, Beerenberg Taka Tala Chutney and Ras el Hanout. Mix until meat is thoroughly covered.
Heat oil in a heavy based pan. Quickly fry off beef strips until cooked through - approximately 5 minutes. Remove beef and fry off cous cous in pan juices with the star anise. Place cous cous and all remaining ingredients in a large mixing bowl and combine. Top with beef strips and herbs.
*Ras el Hanout is a Moroccan spice blend