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Middle Eastern-Style Spiced Beef Platter

over Hummus with Roasted Veggies, Feta & Mint

Cooking time

25 minutes

Servings

2/4

Calories

850 /serving

Warm spiced beef, a swoosh of creamy hummus and fresh mint all lend this dish its signature Middle Eastern flair and create a delightful taste and texture pairing. The beef becomes rich and savoury fried in garlic and shallot, simmering away in our famous demi-glace and a hit of red wine vinegar. Roasted sumac-spiced sweet potatoes and beets are cooled by a seasoned feta and mint garnish. Drizzle apple-tahini vinaigrette over the whole plate to add a nutty touch and that infamous bitter tinge.

We will send you:

  • 285g Ground beef
  • 450g Sweet potatoes
  • 2 Garlic cloves
  • 1 Shallot (or onion)
  • 225g Yellow beets
  • 1 Bunch of mint
  • 15ml Red wine vinegar
  • 30g Vegetable demi-glace
  • 150g Hummus
  • 30ml Apple-tahini vinaigrette
  • 30g Feta
  • 10g Sumac & Garlic spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, sumac, garlic)

Contains: Milk, Mustard, Sesame seeds, Soy, Sulphites

You will need:

Medium pan
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Peeler
Total Fat
42 g
Saturated Fat
13 g
Sodium
1300 mg
Total Carbs
77 g
Sugars
20 g
Protein
44 g
Fibres
16 g
Preparation
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Roast the vegetables
Preheat the oven to 450°F. Medium-dice the sweet potatoes. Peel and medium-dice the beets. On a lined sheet pan, toss the beets and sweet potatoes with a drizzle of olive oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 25 to 30 minutes, until tender when pierced with a fork.
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Mise en place
While the vegetables roast, peel, halve and thinly slice the shallot. Mince the garlic. Remove the mint leaves from the stems, discarding the stems; finely chop the leaves.
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Cook the beef
In a medium pan, heat a drizzle of oil on medium-high. Add the garlic and shallot, and cook, 30 seconds to 1 minute, until fragrant. Add the ground beef*; season with the remaining spice blend and S&P. Cook, breaking up the meat with a spoon, 2 to 3 minutes, until browned. Add ½ the red wine vinegar and the demi-glace; cook, stirring frequently, 2 to 3 minutes, until cooked through.
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Season the feta
While the beef cooks, in a small bowl, combine the feta, ⅓ of the mint, the remaining red wine vinegar and a drizzle of olive oil. Stir to combine thoroughly.
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Plate your dish
Divide the hummus between your plates and spread out in a circular motion. Top with the finished ground beef and roasted vegetables. Drizzle with the vinaigrette (if the vinaigrette seems thick, add water, 1 tsp at a time, until you acheive your desired consistency). Garnish with the seasoned feta and remaining mint. Bon appétit!

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