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.
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.
Ingredients
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, Sesame, 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
Nutritional Values
Utensils
Instructions
• Finely chop tomato, parsley, mint and red onion (see ingredients).
• 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.
• 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.
• 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.
• 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.
• 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!