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Clean15
20 minutes
One pot

Beef Kefta over Roasted Pepper Hummus

Kale Tabbouleh & Creamy Cabbage Slaw

Cooking time

20 minutes

Servings

2/4

Calories

760 /serving

We love hummus for so many reasons, from its nourishing qualities to its rich and nutty umami flavours. Give your hummus star status this week by mixing in a concentrated red pepper spread, known in Turkey as ajvar, which gives it some beautiful sweet-savoury depth. Then top it with juicy, flavoursome ground 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
  • 30ml Lemon & Sumac vinaigrette
  • 30ml Mayonnaise
  • 150g Hummus
  • 30ml Roasted red pepper spread
  • 15g Za’atar (sesame seeds, oregano, basil, thyme, savoury, lemon peel, marjoram, kosher salt)

Contains: Eggs, Sesame, Sulphites

You will need:

Large pan
Olive oil
Oil
Salt & pepper
Total Fat
55 g
Saturated Fat
13 g
Sodium
1380 mg
Total Carbs
26 g
Sugars
6 g
Protein
44 g
Fibres
8 g
Preparation
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Prepare & cook the kefta patties
In a large bowl, combine the ground beef, ⅓ of the mayonnaise and ½ the roasted red pepper spread; season with ⅔ of the za’atar and S&P. Shape the seasoned beef into 6 oblong patties of equal size (double for 4 portions). In a large pan, heat a drizzle of oil on medium-high. Add the kefta patties* 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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Mise en place
While the kefta patties cook, small-dice the tomato. Roughly chop the parsley leaves and stems.
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Make the salads
While the kefta patties continue to cook, in a large bowl, make the kale tabbouleh by combining the kale and all but 1 tsp of the vinaigrette (reserve 2 tsp for 4 portions). Using your hands, massage the kale, 1 to 2 minutes, until softened. Add the tomato and ⅔ of the parsley; season with pepper. Toss well. In another bowl, make the slaw by combining the cabbage, remaining mayonnaise, remaining parsley, reserved vinaigrette and a drizzle of olive oil; season with the remaining za’atar and S&P to taste. Toss well.
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Finish & serve
In a small bowl, combine the hummus and remaining roasted red pepper spread; season with S&P to taste. Divide the roasted pepper hummus between your plates and spread out in a circular motion. Top with the beef kefta. Serve the kale tabbouleh and slaw on the side. Bon appétit!

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