HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconDukkah Beef Rump & Buttery Freekeh
Dukkah Beef Rump & Buttery Freekeh

Dukkah Beef Rump & Buttery Freekeh

with Roasted Veggies & Lemon Yoghurt

Read more

If you haven't tried freekeh, give this colourful bowl a try. Stirring roasted veggies and spinach through this protein-rich ancient grain brings it to life, while the addition of succulent dukkah beef rump delivers a nutritious meal everyone will love.

This recipe is under 650kcal per serving.

Tags:Under 650kcal

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

Total Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet


(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)

1 portion






1 sachet

chermoula spice blend

1 packet

beef rump

1 sachet





1 bag


1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

20 g


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2518 kJ
Fat24.9 g
of which saturates10.9 g
Carbohydrate45.2 g
of which sugars12.7 g
Protein47.5 g
Sodium1029 mg
Utensilsarrow down iconarrow down icon
Large Pan
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 220°C/200°C fan-forced. Rinse the freekeh. In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Toast the freekeh, stirring occasionally, until golden, 1-2 minutes. Half-fill the saucepan with water, then add a good pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 30-35 minutes. Drain, rinse and return to the pan to a medium heat. Add the butter and stir until the butter is melted and combined.


While the freekeh is cooking, cut the cauliflower into small florets. Cut the carrot into bite-sized chunks. Cut the white and light green parts of the leek into rounds. Place the veggies on a lined oven tray. Drizzle with olive oil, sprinkle with the chermoula spice blend and season with salt and pepper. Toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.


While the veggies are roasting, place the beef between two sheets of baking paper. Pound the beef with a meat mallet or rolling pin until slightly flattened. Combine the dukkah, a drizzle of olive oil and a pinch of salt and pepper in a medium bowl. Add the beef, then toss to coat and set aside.


Zest the lemon to get a generous pinch and slice into wedges. In a small bowl, combine the Greek-style yoghurt and a squeeze of lemon juice. Set aside.


When the freekeh has 5 minutes cook time remaining remaining, heat a large frying pan over a high heat with a drizzle of olive oil. When the oil is hot, cook the beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. When the freekeh is done, add the roasted veggies, lemon zest and torn parsley to the saucepan. Stir to combine. Season with salt and pepper.


Slice the beef. Divide the roasted veggie and buttery freekeh between plates and top with the dukkah beef. Dollop over the lemon yogurt. Serve with any remaining lemon wedges.