Harissa Beef Skewers With Tahini Slaw | Donna Hay

Ingredients

• ½ cup (140g) plain (Greek-style) yoghurt
• 2 tablespoons tahini
• ¼ cup (60ml) lemon juice
• sea salt and cracked black pepper
• 700g white cabbage, thinly sliced
• 3 green onions (scallions), shredded
• 1 cup dill sprigs, chopped
• ⅓ cup (55g) sultanas
• ⅓ cup (50g) pine nuts, toasted
• 1 tablespoon harissa paste
• 2 tablespoons extra virgin olive oil
• 850g beef rump, trimmed and cut into 1cm-thick slices
• lemon wedges, to serve