Ingredients
Method
1.Using mortar and pestle, crush seeds, chilli, salt and garlic into coarse paste; rub paste into beef. Cover and refrigerate for 20 minutes.
2.Meanwhile, quarter tomatoes and discard the seeds and pulp. Chop tomato flesh finely. Combine in medium bowl with chickpeas, lemon rind, herbs and lemon juice.
3.Cook beef on lightly oiled heated grill plate (or grill or barbecue) until browned. Cover; stand 10 minutes then slice thinly.
4.Serve beef on salad.
To use preserved lemon rind, wash the lemon well to remove salt; discard the flesh, and finely chop the rind.
Note