Middle Eastern Dukkah Beef & Baby Kale
with Cherry Tomato Couscous Salad & Yoghurt
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.
The quantities provided above are averages only.
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
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, Peanut, 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
Nutritional Values
Utensils
Instructions
• 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!