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
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.
Mise en place
While the kefta patties cook, small-dice the tomato. Roughly chop the parsley leaves and stems.
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.
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.
