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Clean15
One pot

Beef Kefta over Red Pepper Hummus

with Kale Tabbouleh & Creamy Cabbage Slaw

Cooking time

20 minutes

Servings

2/4

Calories

760 /serving

We love hummus for many reasons, not least of which is its health properties. It’s such a nutrient-dense way of adding flavour! Give your hummus star status tonight by mixing in some ajvar, a Turkish red pepper spread that gives it a beautiful sweet-savoury depth. Then top it with juicy, flavoursome beef kefta and a serving of tabbouleh—or our twist on it, anyway, made with kale and tomato. And for a little extra cruciferous goodness? A crunchy, creamy slaw on the side.

We will send you:

  • 340g Ground beef (High-protein serving)
  • 100g Shredded red cabbage
  • 1 Bunch of parsley
  • 1 Tomato
  • 100g Chopped kale
  • 45ml Tabbouleh vinaigrette
  • 30ml Mayonnaise
  • 114g Hummus
  • 30ml Ajvar
  • 8g Kefta spice blend (paprika, black pepper, cardamom, cumin, cloves, lemon peel, coriander seeds, nutmeg, cinnamon, kosher salt)

Contains: Egg, Sesame Seeds, Sulphites

You will need:

Large pan
Olive oil
Oil
Salt & pepper
Total Fat
55 g
Saturated Fat
13 g
Sodium
1020 mg
Total Carbs
23 g
Sugars
6 g
Protein
42 g
Fibres
7 g
Preparation
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Mise en place
Small-dice the tomato. Roughly chop the parsley leaves and stems.
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Make & cook the kefta
In a large bowl, combine the ground beef and ½ the ajvar; season with ⅔ of the spice blend and S&P. Shape the seasoned beef into sausages of equal size. In a large pan, heat a drizzle of oil on medium-high. Add the kefta* to the pan and cook, 3 to 5 minutes per side, until cooked through. Transfer to a plate and set aside in a warm spot.
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Make the salads
While the kefta cooks, in a large bowl, make the tabbouleh by combining the kale and all but 1 tsp of the vinaigrette (reserve 2 tsp for 4 portions). Massage the kale with your hands, 1 to 2 minutes, until softened. Add the tomato and ⅔ of the parsley; season with S&P. Toss well. In another bowl, make the slaw by combining the cabbage, mayonnaise, remaining parsley, remaining vinaigrette and a drizzle of olive oil; season with the remaining spice blend and S&P to taste. Toss well.
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Finish & serve
In a small bowl, combine the hummus and remaining ajvar; season with S&P to taste. Divide the finished hummus between your plates and spread out in a circular motion. Top with the finished kefta. Serve the salads on the side. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.