Protein Swap | Za’atar Turkey Hummus Plates
with Warm Pita & Chopped Salad
Cooking time
10 minutes
Servings
2/4
Calories
650 /serving
Yes, there’s spiced hummus and warm pita—plus everything you could want in between. Quickly browned ground turkey with garlic and za’atar is deeply aromatic, even more so once it’s coated in demi-glace. Chopped tomatoes and cuke make for a bright salad counterpoint.
We will send you:
- 285g Ground turkey
- 1 Cucumber
- 2 Tomatoes
- 1 Garlic clove
- 30ml Apple cider vinegar
- 120g Hummus
- 30ml Vegetable demi-glace
- 2 Pita
- 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Contains: Sesame • Sulphites • Wheat
You will need:
Basting brush
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
26 g
Saturated Fat
3 g
Sodium
1060 mg
Total Carb
64 g
Sugars
7 g
Protein
45 g
Fibre
8 g
Preparation
Cook & coat the beef
- Preheat the oven to 450°F.
- Mince the garlic.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the beef*; season with ¾ of the za'atar and black pepper.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
- Add the demi-glace and 1 tbsp water (double for 4 portions).
- Cook, stirring often, 1 to 2 min., until combined.
Make the salad
- Meanwhile, medium-dice the tomatoes.
- Halve the cucumber lengthwise; thinly slice crosswise.
- In a medium bowl, combine the tomatoes, cucumber, vinegar, a drizzle of oil and S&P.
Warm the pita
- Brush the pita with oil; season with S&P.
- Warm directly on an oven rack, 1 to 2 min., until soft and pliable.
- Transfer to a cutting board and halve.
Finish & serve
- In a small bowl, combine the hummus, remaining za'atar and black pepper.
- Divide the hummus between your plates and spread out in a circular motion.
- Top with the beef and salad.
- Serve the pita on the side. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
