Middle Eastern Dukkah Beef & Baby Kale
with Cherry Tomato Couscous Salad & Yoghurt- Milk
- Gluten
- Wheat
- Sesame
- Almond
- May contain traces of allergens
- Soy
- Gluten
- Milk
- Peanuts
- Wheat
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Pine Nut
- Walnut
Can we have a huzzah for dukkah? We know you’ll be cheering for this delicious number, with a spice that’s fit for this tender beef rump. With the addition of a veggie-filled couscous at play, there’s nothing not to love about this easy weeknight supper. This recipe is under 650kcal per serving.
Ingredients
1
carrot
1 clove
garlic
1 punnet
snacking tomatoes
1 sachet
vegetable stock powder
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
beef rump
1 sachet
dukkah
(Contains: Sesame, Almond; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut.)
1 bag
baby kale
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk;)
¾ cup
water
drizzle
white wine vinegar
Utensils
Cooking Steps
• Grate carrot. • Finely chop garlic. • Halve snacking tomatoes. • In a medium saucepan, melt half the butter with a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. • Add garlic and cook, stirring, until fragrant, 1 minute. Add the water and vegetable stock powder. Bring to the boil. • Add couscous, stir to combine, then cover with a lid and remove from the heat. Set aside until water has absorbed, 5 minutes. Fluff up with a fork.
• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • In the last minute of cook time, add dukkah and remaining butter and turn to coat 1-2 minutes. Transfer to a plate to rest.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• In a large bowl, combine carrot couscous, tomatoes, baby kale and a drizzle of the white wine vinegar. Season to taste.
• Slice dukkah steak. • Divide baby kale and cherry tomato couscous salad between plates. Top with beef. Spoon remaining dukkah from pan over steak. • Add a dollop of Greek-style yoghurt to serve. Enjoy!
