Keto: Beef Kefta & Minty Yogurt Sauce
with Kale, Tomato & Feta Salad
Cooking time
15 minutes
Servings
2/4
Calories
530 /serving
When kefta meets keto, only good things come of it. With each tender bite, these meaty patties release juicy flavours of freshly cut mint, along with roasted garlic, sun-dried tomatoes and rosemary (kudos to our Mediterranean Shores spice blend!). A crafty side salad of chopped kale, crisp cukes and tomatoes is bright and tangy with squeezed lemon and cubes of feta cheese. Swoosh some minty yogurt sauce over the plates for everything to sit on.
We will send you:
- 340g Ground beef (high-protein serving)
- 100g Chopped kale
- 1 Bunch of mint
- 1 Scallion
- 1 Lemon
- 2 Cucumbers
- 2 Tomatoes
- 60g Feta
- 100g Greek yogurt
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Milk, Mustard
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
32 g
Saturated Fat
14 g
Sodium
720 mg
Total Carb
17 g
Sugars
6 g
Protein
47 g
Fibre
5 g
Preparation
Mise en place
Thinly slice the scallion, separating the white bottom and green top. Pick the mint leaves off the stems; roughly chop the leaves.
Prepare the kefta
In a large bowl, combine the beef, white bottom of the scallion, ¼ of the mint, ⅔ of the spices and S&P. Form into 6 flat oval patties (double for 4 portions).
Cook the kefta
In a large pan, heat a drizzle of oil on medium-high. Add the kefta* and cook, 3 to 5 min. per side, until cooked through.
Make the salad
Meanwhile, medium-dice the cucumbers and tomatoes. Halve the lemon; juice ½ and quarter the remaining ½. In a second large bowl, combine the kale, lemon juice and a drizzle of oil. Massage the kale, 1 to 2 min., until softened. Add the cucumbers, tomatoes, cheese, ⅓ of the remaining mint, the remaining spices and S&P; toss well.
Make the yogurt sauce
In a small bowl, combine the yogurt, remaining mint and S&P.
Plate your dish
Divide the yogurt sauce between your plates and spread out in a circular motion. Top with the kefta and salad. Garnish with the green top of the scallion and the lemon wedges. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
