Middle Eastern Beef Bowl with Dukkah
We’ve been inspired by Middle Eastern flavours for this healthy beef bowl. Using fresh herbs and pomegranate seeds make it zingy. It’s best to temper the beef beforehand.
Ingredients
1kg of 55 day aged Beef (we love Pure South)- 2 tsp Chantal Organics Extra Virgin Olive Oil
- 1 microwave pouch of brown rice & quinoa (we love SunRice)
- 1 can Chantal Organics Chickpeas, rinsed & drained
- 1 tsp harissa
- 1 pomegranate, seeds only
- Large handful of mint & dill, roughly chopped plus extra for garnish
- 1 ½ cups spinach leaves
- ½ cup Chantal Organics Extra Virgin Olive Oil
- ½ cup storebought beetroot hummus
- Bunch of baby carrots
- ½ cup dukkah
instructions
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Step 1.
For the carrots & chickpeas: lather carrots in harissa and oil and bake for 20 minutes on 200C. When you have 10 minutes to go, do the same to the chickpeas.
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Step 2.
For the Beef: Crank the BBQ up to full heat. Lather the beef in salt, pepper and oil. Char on the bbq for 25 minutes flipping every 5 minutes to get even char on all sides. Make sure bbq stays around 200C. Allow it to rest.
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Step 3.
Roll beef in Dukkah and thinly slice.
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Step 4.
To Assemble: Microwave the brown rice and quinoa cup as per packet instructions. Divide microwaved rice and quinoa into 4 bowls.
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Step 5.
Arrange beef, chickpeas, pomegranate seeds, spinach, carrots, hummus and olives in bowls and sprinkle with remaining dukkah. Top with fresh herbs and devour!
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Chantal Organics Products used
