Honey Dukkah Beef & Roast Veggie Freekeh
with Herbs & Lemon Yoghurt
If you haven't tried freekeh, give this colourful bowl a try. Stirring roasted veggies through this protein-rich ancient grain brings it to life, while the addition of succulent dukkah beef strips delivers a nutritious meal everyone will love.
This recipe is under 650kcal per serving.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
freekeh
(Contains: Gluten, Wheat; )
1 portion
cauliflower
1
carrot
1 sachet
chermoula spice blend
1 sachet
dukkah
(Contains: Sesame; )
1 packet
beef strips
½
lemon
1 bag
baby spinach leaves
1 bag
herbs
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
2 clove
garlic
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. Rinse the freekeh. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast 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 and rinse. • Return pan to medium heat, add the butter and garlic. Cook until fragrant, 1 minute. Add freekeh and stir to combine.
TIP: The freekeh is cooked when it has softened but still retains some bite.
• Meanwhile, cut cauliflower into small florets. Cut carrot into bite-sized chunks. • Place veggies on a lined oven tray. Sprinkle over chermoula spice blend, drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.
• While the veggies are roasting, combine dukkah, a drizzle of olive oil and a pinch of salt and pepper in a medium bowl. Add beef strips, toss to coat and set aside.
• Zest lemon to get a pinch, then slice into wedges. • In a small bowl, combine Greek-style yoghurt and a squeeze of lemon juice. Set aside.
• When freekeh has 5 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. Cook beef strips in batches, until browned and cooked through, 1-2 minutes. • Remove pan from heat, then add the honey and toss beef to coat. Transfer to a bowl. • To the saucepan with cooked freekeh, add roasted veggies, baby spinach leaves, lemon zest, a squeeze of lemon juice and torn herbs. Stir to combine and season to taste.
• Divide roast veggie freekeh between plates. Top with honey dukkah beef. • Dollop over lemon yoghurt. Serve with any remaining lemon wedges. Enjoy!
