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15 • min
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4 • serves
difficulty icon
Easy

Middle Eastern Beef Bowl with Dukkah

2.5/5 (2)

Ingredients

  • tick1kg of 55 day aged Beef (we love Pure South)
  • tick2 tsp extra virgin avocado oil (we love Olivado)
  • tick1 microwave pouch of brown rice & quinoa (we love SunRice)
  • tick1 can Chantal Organics Chickpeas, rinsed & drained
  • tick1 tsp harissa
  • tick1 pomegranate, seeds only
  • tickLarge handful of mint & dill, roughly chopped plus extra for garnish (we love Superb Herb)
  • tick1 ½ cups spinach leaves
  • tick½ cup Chantal Organics Extra Virgin Olive Oil
  • tick½ cup storebought beetroot hummus
  • tickBunch of baby carrots
  • tick½ cup dukkah

instructions

  • 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.

  • 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.

  • Step 3.

    Roll beef in Dukkah and thinly slice.

  • Step 4.

    To Assemble: Microwave the brown rice and quinoa cup as per packet instructions. Divide microwaved rice and quinoa into 4 bowls.

  • 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!

Chantal Organics Products used

plow-left
Chickpeas
plow-left
Extra Virgin Olive Oil

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2.5/5 (2)


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