Beef Rump & Babaganoush Shawarma Flatbreads
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Beef Rump & Babaganoush Shawarma Flatbreads

Beef Rump & Babaganoush Shawarma Flatbreads

with Garlic Sauce & Cheat's Tabbouleh

Slather golden flatbread with a mouth-watering combo of hummus and babaganoush, along with a zingy, crunchy tabbouleh and tender, spiced beef rump for an unforgettable flavour sensation.

Tags:
Over 30g protein
Allergens:
Gluten
•Wheat
•Egg
•Sesame
•Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

tomato

1 packet

parsley

1 packet

mint

½

red onion

1 packet

beef rump

1 sachet

chermoula spice blend

4

flatbread

(Contains Gluten, Wheat; May be present: Milk, Soy. )

1 packet

babaganoush

(Contains Egg; May be present: Milk, Cashew, Walnut, Almond, Macadamia. )

1 packet

hummus

(Contains Sesame; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )

1 packet

mixed salad leaves

1 packet

Garlic Sauce

(Contains Egg, Milk, Sesame;)

Not included in your delivery

olive oil

¼ cup

white wine vinegar

1 tsp

honey

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Nutritional Values

Energy (kJ)3054 kJ
Calories730 kcal
Fat37.1 g
of which saturates4.9 g
Carbohydrate53.7 g
of which sugars15.7 g
Dietary Fibre9.2 g
Protein42.4 g
Sodium1435 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Instructions

1
1

• Finely chop tomato, parsley, mint and red onion (see ingredients).

2
2

• In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Add onion to pickling liquid. Add enough water to just cover onion. Set aside.

3
3

• In a large bowl, combine beef rump, chermoula spice blend and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook the beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. • Transfer to a plate to rest then drizzle over the honey.

TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.

4
4

• Drain onion and reserve a drizzle of the pickling liquid. • In a medium bowl, combine tomato, onion, parsley, mint, a drizzle of pickling liquid and a good drizzle of olive oil. Season to taste.

5
5

• Drizzle (or brush) each flatbread with olive oil and season with salt. Wipe out the frying pan then return to medium-high heat. • Cook flatbreads until golden and warmed through, 1-2 minutes each side.

6
6

• Slice steak. • Spread babaganoush and hummus over each flatbread, then top mixed salad leaves, beef rump, and cheat's tabbouleh. • Drizzle over garlic sauce to serve. Enjoy!