Protein Upgrade | Levantine-Style ORGANIC Beef & Feta Kefta
with Heirloom Zucchini & Cauliflower ‘Rice’
Cooking time
10 minutes
Servings
2/4
Calories
600 /serving
Za’atar and red meat are a match made in heaven—you’d think they were made for each other (maybe they were!). With nifty additions of feta, garlic and nutritional yeast, drop organic beef kefta on riced cauliflower and zucchini half-moons, plop on tzatziki, and plop yourself down to eat.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 1 Heirloom zucchini
- 15ml Minced garlic
- 8g Nutritional yeast
- 60g Option 1: Garlic-cucumber yogurt (tzatziki) Option 2: Garlic-cucumber yogurt (raita)
- 30g Feta
- 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Contains: Milk • Sesame
You will need:
2 Large pans
Oil
Salt & pepper (S&P)
Total Fat
39 g
Saturated Fat
14 g
Sodium
750 mg
Total Carb
18 g
Sugars
8 g
Protein
43 g
Fibre
4 g
Preparation
Sauté the zucchini & cauliflower rice
- Halve the zucchini lengthwise; thinly slice crosswise.
- In a large pan, heat a drizzle of oil on medium.
- Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the zucchini and cauliflower rice. Sauté, 10 to 12 min., until softened; season with ⅓ of the za’atar and S&P.
Prepare the kefta
- Meanwhile, in a large bowl, combine the beef, nutritional yeast, ½ the cheese, the remaining garlic and za’atar, and S&P.
- Form into 6 flat oval patties (double for 4 portions).
Cook the kefta
- In a second large pan, heat a drizzle of oil on medium-high.
- Add the kefta* and cook, 3 to 5 min. per side, until cooked through.
Plate your dish
- Divide the zucchini and cauliflower rice between your plates.
- Top with the kefta and tzatziki.
- Garnish with the remaining cheese. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
