Beef, Chickpea, Feta & Smashed Potato Salad
with Herby Yoghurt Spread & Hot Sauce
Calories
:
843 kcalProtein
:
62.1g proteinTotal
:
35 minutesDifficulty
:
EasyAllergens:
- Eggs
- Soy
- Milk
- Soy
- Wheat
- Gluten
- May contain traces of allergens
- Cashew
- Pine nut
Whip up a fresh and filling winner with crispy smashed potatoes and paprika-spiced chickpeas served over a creamy herby yoghurt spread. It’s topped with a crunchy radish, cucumber and celery medley, then finished with salty feta and a kick of hot sauce for a truly top-tier salad.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2 packet
Potato
1 tin
Chickpeas
1 sachet
Paprika Spice Blend
(May be present: Soy, Wheat, Gluten)
1
Cucumber
1
Celery
2
Radish
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1
Plain Yoghurt
(Contains: Milk; )
1 packet
Cow's Milk Feta
(Contains: Milk; May be present: Cashew, Pine nut)
1 packet
Sriracha
(May be present: Soy)
300 g
Beef Rump
Nutrition Values
Energy (kJ)3530 kJ
Calories843 kcal
Fat47.4 g
of which saturates19.6 g
Carbohydrate36.8 g
of which sugars9.3 g
Dietary Fibre13.6 g
Protein62.1 g
Cholesterol55 mg
Sodium2000 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Paper
Cooking Steps
1
- Preheat oven to 240°C/220°C.
- Cut potato into bite-sized chunks.
- Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Roast until just tender, 18-20 minutes.
2
- Meanwhile, drain and rinse chickpeas.
- When potato has 10 minutes remaining, place on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Roast until golden and crispy, 20-25 minutes.
3
- Remove tray with potatoes from oven and lightly crush the semi-roasted potatoes on the tray.
- Drizzle with olive oil and return to oven to roast until golden, 8-10 minutes.
4
- While chickpeas are roasting, roughly chop cucumber.
- Thinly slice celery and radish.
- Roughly chop parsley.
- Thinly slice beef rump into strips.
5
- In a large frying pan, heat a drizzle of olive oil over high heat.
- When oil is hot, cook beef strips in batches, until browned and cooked through, 4-5 minutes. Transfer to a paper towel-lined plate.
- In a small bowl, combine dill & parsley mayonnaise and Greek-style yoghurt.
- TIP: Cooking the meat in batches over a high heat helps it stay tender.
6
- Spread herby yoghurt over the base of the serving bowls.
- Layer with smashed potatoes then top with beef, cucumber, celery, radish and chickpeas.
- Halve cow's milk feta diagonally and place on top of chickpeas. garnish with parsley and drizzle over hot sauce.
- Toss everything together to combine just before consuming. Enjoy!
