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

Dukkah Beef Rump & Buttery Freekeh

with Roasted Veggies & Lemon Yoghurt

Customise
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
Allergens:GlutenSesameMilk

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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

freekeh

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

1 portion

cauliflower

1

carrot

1

leek

1 sachet

chermoula spice blend

1 packet

beef rump

1 sachet

dukkah

(ContainsSesame)

½

lemon

1 bag

parsley

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)
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
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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.

3

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.

4

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.

5

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.

6

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.