North African-Inspired Beef Kefta
Chermoula Roasted Veggie Salad
Cooking time
25 minutes
Servings
2/4
Calories
600 /serving
In Morocco and other North African countries, chermoula is something to be cherished. The bright blend of spices and fresh herbs wakes up meaty dishes. In a salad with roasted heirloom zucchini and peas, it’s a bold green accompaniment for beef patties.
We will send you:
- 250g Canadian-raised lean ground beef
- 14g Herb medley (parsley, mint, cilantro)
- 4 Garlic cloves
- 3 Heirloom zucchini
- 15ml Apple cider vinegar
- 150g Green peas
- 8g Getting Hungary spices (sweet Hungarian paprika, coriander, turmeric, cumin, kosher salt)
Contains: Sulphites
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Whisk
Total Fat
44 g
Saturated Fat
10 g
Sodium
310 mg
Total Carb
22 g
Sugars
8 g
Protein
32 g
Fibre
7 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- Thinly slice the zucchini crosswise.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 8 to 10 min., until tender.
- Add the peas and roast, 1 to 2 min., until warmed through.
Start the chermoula
- Meanwhile, pick the herb leaves off the stems; roughly chop the leaves.
- Mince the garlic.
- In a large bowl, whisk a pinch of the garlic, the vinegar, 3 tbsp oil (double for 4 portions) and S&P.
Prepare & cook the kefta
- In a medium bowl, combine the beef, remaining garlic and spices, and S&P.
- Form into 4 flat oval patties (double for 4 portions).
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the kefta* and cook, partially covered, 2 to 3 min. per side, until browned and cooked through.
Finish the chermoula
- To the bowl of chermoula, add the vegetables and herbs; toss well.
Plate your dish
- Divide the chermoula between your plates.
- Top with the kefta. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
