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Low carb, ready in 15 min!
20 minutes
One pot wonder

Beef Kefta over Roasted Pepper Hummus

Kale Tabbouleh & Creamy Cabbage Slaw

Cooking time

20 minutes

Servings

2/4

Calories

920 /serving

Hummus makes us hum with pleasure. You’ll give it star status in this dish by mixing in a concentrated red pepper spread called ajvar, which is used widely in Balkan and Turkish cuisines. Instant sweet-savoury depth! Swoosh it on your plate with artful style, then top with soft and flavoursome ground beef kefta and a serving of tabbouleh—or our twist on it, anyway, made with kale and tomato. For a little extra cruciferous goodness, in comes a creamy slaw on the side.

We will send you:

  • 340g Ground beef (high-protein serving)
  • 150g Shredded red cabbage
  • 1 Bunch of parsley
  • 1 Tomato
  • 100g Chopped kale
  • 45ml Lemon & Sumac vinaigrette
  • 60ml Mayonnaise
  • 150g Hummus
  • 30ml Roasted red pepper spread
  • 20g 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 (S&P)
Total Fat
71 g
Saturated Fat
14 g
Sodium
1710 mg
Total Carb
29 g
Sugars
7 g
Protein
44 g
Fibre
9 g
Preparation
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Prepare & cook the kefta
In a large bowl, combine the beef, ⅓ of the mayo, ½ the roasted red pepper spread, ½ the za’atar and S&P. Form into 6 oblong patties (double for 4 portions). In a large pan, heat a drizzle of oil on medium-high. Cook the kefta*, 3 to 5 min. per side, until cooked through. Transfer to a plate and keep warm.
a picture
Mise en place
Meanwhile, small-dice the tomato. Roughly chop the parsley leaves and stems.
a picture
Make the kale tabbouleh & slaw
In a medium bowl, combine the kale, ⅓ of the hummus and all but 1 tsp of the vinaigrette (2 tsp for 4 portions). Massage the kale, 1 to 2 min., until softened. Add the tomato, ⅔ of the parsley and S&P; toss well. In a second large bowl, combine the cabbage, remaining mayo, parsley, vinaigrette and za’atar, a drizzle of olive oil and S&P.
a picture
Make the roasted pepper hummus & serve
In a small bowl, combine the remaining hummus and roasted red pepper spread, and S&P. Divide the roasted pepper hummus between your plates and spread out in a circular motion. Top with the kefta and kale tabbouleh. Serve the slaw on the side. Bon appétit!

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