Ground Beef Mezze over Ras El Hanout Bulgur Salad
with Feta-Pomegranate Hummus
Cooking time
20 minutes
Servings
2/4
Calories
700 /serving
Scoop up a serving of this Middle Eastern-inspired feast starring savoury browned beef over a bed of fluffy bulgur salad. You’ll spice the grain with our signature ras el hanout, a beautiful mix of some 20 different aromatics including cumin, cardamom, rose petals, lavender and saffron. It sets a joyful tone for a meal bright with colour and flavour—even more so once you add in the hummus, spruced up with salty feta and a drizzle of pomegranate molasses.
We will send you:
- 250g Ground beef
- 100g Radishes (or French radishes)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Cucumber
- 120g Hummus
- 25g Dried cranberries
- 80g Bulgur
- 30ml Pomegranate molasses
- 60g Feta
- 9g Ras el Hanout (paprika, cumin, ginger, coriander, turmeric, cinnamon, fennel, nutmeg, cardamom, allspice, black pepper, caraway, galangal, cloves, mace, rose petals, lavender, bay leaf, saffron, salt)
Contains: Milk, Sesame, Wheat
You will need:
Medium pot
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
31 g
Saturated Fat
12 g
Sodium
990 mg
Total Carb
69 g
Sugars
23 g
Protein
42 g
Fibre
13 g
Preparation
Cook the bulgur
In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions), ½ the ras el hanout and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Add the cranberries. Fluff and transfer to a large bowl.
Mise en place
Meanwhile, halve the cucumber lengthwise; thinly slice on an angle. Thinly slice the radishes.
Cook the beef
In a medium pan, heat a drizzle of oil on medium-high. Add the beef*; season with the remaining ras el hanout and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
Make the feta-pomegranate hummus
Transfer the hummus to a small bowl. Crumble the feta over top. Drizzle with ⅓ of the pomegranate molasses and season with S&P.
Make the salad
To the bowl of bulgur, add the radishes, cucumber, baby greens, remaining pomegranate molasses, 3 tbsp oil (double for 4 portions) and S&P; toss well.
Plate your dish
Divide the salad between your bowls. Top with the beef. Garnish with the feta-pomegranate hummus. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
