What are the main ingredients in Sirloin & Spelt Power Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Paper Towel

What is the nutritional information of Sirloin & Spelt Power Bowl?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Sirloin & Spelt Power Bowl?

DRESSING: Boil the kettle. Combine the tahini with the white wine vinegar to taste. Mix in 1 tbsp of olive oil and 2 tbsp of boiling water. Season to taste and set aside for serving. SUPERGRAIN!: Rinse the spelt and place in a pot. Submerge in 500ml of salted water, place over a medium-high heat, and pop on a lid. Once boiling, reduce the heat and simmer for 30-40 minutes with the lid slightly ajar until tender. Stir occasionally, adding more water if required. Remove from the heat on completion and drain if necessary. SALAD TIME: Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling, blanch the sliced beans for 2-3 minutes until cooked al dente. In the final 30 seconds, pop in the peas to plump them up. Drain on completion and run under cold water. Place in a bowl with the rinsed green leaves and crumble in three-quarters of the drained feta. Add three-quarters of the shredded basil, a drizzle of oil, and some seasoning. Toss and set aside for serving. NUT BRITTLE: Thoroughly grease a flat tray or dish. Place the pecan pieces in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove on completion and set aside. Return the pan to the heat, add in the honey, and combine with 1 tsp of water. Bubble for 3-4 minutes until foamy and darker in colour, gently swirling the pan occasionally. Stir through 1 tsp of butter and allow to bubble for 1 minute. Add in the toasted pecans and mix until coated. Evenly pour onto the greased tray, sprinkle with salt, and set aside to cool. YUM!: Dish up a heap of spelt and top with the green salad. Lay over the sirloin slices and pour over any pan juices to taste. Scatter over the pecan brittle and drizzle with tahini dressing. Garnish with the remaining shredded basil and crumble over the remaining feta. Dinner is served! SIZZLING SIRLOIN: When the spelt has 5 minutes remaining, pat the steak dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, sear the steak fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the steak.) During the final 1-2 minutes, baste the steak with a knob of butter and the Moroccan Rub to taste. Remove from the pan and rest for 5 minutes before slicing. Roughly chop the hardened brittle.

What should be prepared from my kitchen to make Sirloin & Spelt Power Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Paper Towel

Sirloin & Spelt Power Bowl

Tap into the power of ancient nutrients with this bountiful bowl: juicy beef with Moroccan spices, honey and pecan brittle, and tangy tahini dressing – all atop protein-packed spelt and a feta, pea, and green bean salad.

Sirloin & Spelt Power Bowl

with tahini, creamy feta & a homemade honey-pecan brittle

Hands on Time: 30 - 45 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Beef
Danish-style Feta
Free-Range Beef Sirloin
Fresh Basil
Green Beans
Green Leaves
Honey
NOMU Moroccan Rub
Pearled Spelt
Peas
Pecan Nut Pieces
Tahini
White Wine Vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter
Paper Towel

Serves 1

SUPERGRAIN!
Rinse the spelt and place in a pot. Submerge in 250ml of salted water, place over a medium-high heat, and pop on a lid. Once boiling, reduce the heat and simmer for 30-40 minutes with the lid slightly ajar until tender. Stir occasionally, adding more water if required. Remove from the heat on completion and drain if necessary.
NUT BRITTLE
Thoroughly grease a flat tray or dish. Place the pecan pieces in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove on completion and set aside. Return the pan to the heat, add in the honey, and combine with 1 tsp of water. Bubble for 2 minutes until foamy and darker in colour, gently swirling the pan occasionally. Stir through 1 tsp of butter and allow to bubble for 1 minute. Add in the toasted pecans and mix until coated. Evenly pour onto the greased tray, sprinkle with salt, and set aside to cool.
DRESSING
Boil the kettle. Combine the tahini with the white wine vinegar to taste. Mix in 1 tsp of olive oil and 1 tbsp of boiling water. Season to taste and set aside for serving.
SALAD TIME
Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling, blanch the sliced beans for 2-3 minutes until cooked al dente. In the final 30 seconds, pop in the peas to plump them up. Drain on completion and run under cold water. Place in a bowl with the rinsed green leaves and crumble in three-quarters of the drained feta. Add three-quarters of the shredded basil, a drizzle of oil, and some seasoning. Toss and set aside for serving.
SIZZLING SIRLOIN
When the spelt has 5 minutes remaining, pat the steak dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, sear the steak fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the steak.) During the final 1-2 minutes, baste the steak with a knob of butter and the Moroccan Rub to taste. Remove from the pan and rest for 5 minutes before slicing. Roughly chop the hardened brittle.
YUM!
Dish up a heap of spelt and top with the green salad. Lay over the sirloin slices and pour over any pan juices to taste. Scatter over the pecan brittle and drizzle with tahini dressing. Garnish with the remaining shredded basil and crumble over the remaining feta. Dinner is served!

Pearled Spelt - 100ml
Pecan Nut Pieces - 15g
Honey - 20ml
Tahini - 15ml
White Wine Vinegar - 15ml
Green Beans - 80g
Peas - 50g
Green Leaves - 20g
Danish-Style Feta - 40g
Fresh Basil - 3g
Free-Range Beef Sirloin - 160g
NOMU Moroccan Rub - 2,5ml

Download the Recipe

Serves 2

SUPERGRAIN!
Rinse the spelt and place in a pot. Submerge in 500ml of salted water, place over a medium-high heat, and pop on a lid. Once boiling, reduce the heat and simmer for 30-40 minutes with the lid slightly ajar until tender. Stir occasionally, adding more water if required. Remove from the heat on completion and drain if necessary.
NUT BRITTLE
Thoroughly grease a flat tray or dish. Place the pecan pieces in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove on completion and set aside. Return the pan to the heat, add in the honey, and combine with 1 tsp of water. Bubble for 3-4 minutes until foamy and darker in colour, gently swirling the pan occasionally. Stir through 1 tsp of butter and allow to bubble for 1 minute. Add in the toasted pecans and mix until coated. Evenly pour onto the greased tray, sprinkle with salt, and set aside to cool.
DRESSING
Boil the kettle. Combine the tahini with the white wine vinegar to taste. Mix in 1 tbsp of olive oil and 2 tbsp of boiling water. Season to taste and set aside for serving.
SALAD TIME
Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling, blanch the sliced beans for 2-3 minutes until cooked al dente. In the final 30 seconds, pop in the peas to plump them up. Drain on completion and run under cold water. Place in a bowl with the rinsed green leaves and crumble in three-quarters of the drained feta. Add three-quarters of the shredded basil, a drizzle of oil, and some seasoning. Toss and set aside for serving.
SIZZLING SIRLOIN
When the spelt has 5 minutes remaining, pat the steak dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, sear the steak fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the steak.) During the final 1-2 minutes, baste the steak with a knob of butter and the Moroccan Rub to taste. Remove from the pan and rest for 5 minutes before slicing. Roughly chop the hardened brittle.
YUM!
Dish up a heap of spelt and top with the green salad. Lay over the sirloin slices and pour over any pan juices to taste. Scatter over the pecan brittle and drizzle with tahini dressing. Garnish with the remaining shredded basil and crumble over the remaining feta. Dinner is served!

Pearled Spelt - 200ml
Pecan Nut Pieces - 30g
Honey - 40ml
Tahini - 30ml
White Wine Vinegar - 30ml
Green Beans - 160g
Peas - 100g
Green Leaves - 40g
Danish-Style Feta - 80g
Fresh Basil - 5g
Free-Range Beef Sirloin - 320g
NOMU Moroccan Rub - 5ml

Download the Recipe

Serves 3

SUPERGRAIN!
Rinse the spelt and place in a pot. Submerge in 500ml of salted water, place over a medium-high heat, and pop on a lid. Once boiling, reduce the heat and simmer for 30-40 minutes with the lid slightly ajar until tender. Stir occasionally, adding more water if required. Remove from the heat on completion and drain if necessary.
NUT BRITTLE
Thoroughly grease a flat tray or dish. Place the pecan pieces in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove on completion and set aside. Return the pan to the heat, add in the honey, and combine with 1 tsp of water. Bubble for 3-4 minutes until foamy and darker in colour, gently swirling the pan occasionally. Stir through 1 tsp of butter and allow to bubble for 1 minute. Add in the toasted pecans and mix until coated. Evenly pour onto the greased tray, sprinkle with salt, and set aside to cool.
DRESSING
Boil the kettle. Combine the tahini with the white wine vinegar to taste. Mix in 1 tbsp of olive oil and 2 tbsp of boiling water. Season to taste and set aside for serving.
SALAD TIME
Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling, blanch the sliced beans for 2-3 minutes until cooked al dente. In the final 30 seconds, pop in the peas to plump them up. Drain on completion and run under cold water. Place in a bowl with the rinsed green leaves and crumble in three-quarters of the drained feta. Add three-quarters of the shredded basil, a drizzle of oil, and some seasoning. Toss and set aside for serving.
SIZZLING SIRLOIN
When the spelt has 5 minutes remaining, pat the steak dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, sear the steak fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the steak.) During the final 1-2 minutes, baste the steak with a knob of butter and the Moroccan Rub to taste. Remove from the pan and rest for 5 minutes before slicing. Roughly chop the hardened brittle.
YUM!
Dish up a heap of spelt and top with the green salad. Lay over the sirloin slices and pour over any pan juices to taste. Scatter over the pecan brittle and drizzle with tahini dressing. Garnish with the remaining shredded basil and crumble over the remaining feta. Dinner is served!

Pearled Spelt - 200ml
Pecan Nut Pieces - 30g
Honey - 40ml
Tahini - 30ml
White Wine Vinegar - 30ml
Green Beans - 160g
Peas - 100g
Green Leaves - 40g
Danish-Style Feta - 80g
Fresh Basil - 5g
Free-Range Beef Sirloin - 320g
NOMU Moroccan Rub - 5ml

Download the Recipe

Serves 4

SUPERGRAIN!
Rinse the spelt and place in a pot. Submerge in 1L of salted water, place over a medium-high heat, and pop on a lid. Once boiling, reduce the heat and simmer for 30-40 minutes with the lid slightly ajar until tender. Stir occasionally, adding more water if required. Remove from the heat on completion and drain if necessary.
NUT BRITTLE
Thoroughly grease a flat tray or dish. Place the pecan pieces in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove on completion and set aside. Return the pan to the heat, add in the honey, and combine with 1 tbsp of water. Bubble for 5-6 minutes until foamy and darker in colour, gently swirling the pan occasionally. Stir through 1 tbsp of butter and allow to bubble for 1 minute. Add in the toasted pecans and mix until coated. Evenly pour onto the greased tray, sprinkle with salt, and set aside to cool.
DRESSING
Boil the kettle. Combine the tahini with the white wine vinegar to taste. Mix in 2 tbsp of olive oil and 3 tbsp of boiling water. Season to taste and set aside for serving.
SALAD TIME
Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling, blanch the sliced beans for 2-3 minutes until cooked al dente. In the final 30 seconds, pop in the peas to plump them up. Drain on completion and run under cold water. Place in a bowl with the rinsed green leaves and crumble in three-quarters of the drained feta. Add three-quarters of the shredded basil, a drizzle of oil, and some seasoning. Toss and set aside for serving.
SIZZLING SIRLOIN
When the spelt has 5 minutes remaining, pat the steaks dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, sear the steaks fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the steaks.) During the final 1-2 minutes, baste the steaks with a knob of butter and the Moroccan Rub to taste. Remove from the pan and rest for 5 minutes before slicing. Roughly chop the hardened brittle.
YUM!
Dish up a heap of spelt and top with the green salad. Lay over the sirloin slices and pour over any pan juices to taste. Scatter over the pecan brittle and drizzle with tahini dressing. Garnish with the remaining shredded basil and crumble over the remaining feta. Dinner is served!