This deconstructed tabbouleh features a whirl of inviting flavours: a lean, juicy cut of beef, roasted butternut, pickled sun-dried tomato and cucumber, and fragrant millet – all soaked in a thick hummus and parsley dressing.
Seared Beef & Hummus Tabbouleh
Seared Beef & Hummus Tabbouleh
with butternut, millet & a tangy pickle
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Butternut
- Cucumber
- Free-Range Beef Schnitzel (without crumb)
- Fresh Parsley
- Hummus
- Millet
- Pumpkin & Sunflower Mix
- Sun-Dried Tomatoes
- Vegetable Stock
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter (optional)
GET GOING
Preheat the oven to 200°C. Place the Butternut pieces on a roasting tray. Coat in oil, season, and spread out. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp. Place the vinegar in a salad bowl with 40ml of warm water. Whisk in 1 tsp of a sweetener of choice until dissolved. Add in the chopped sun-dried tomatoes and diced cucumber, toss, and set aside to pickle.
COOK THE Millet
Place a pot over a medium heat. When hot, toast the Millet for 1-3 minutes until slightly toasted, shifting occasionally. Pour in 150ml of salted water, stir through the stock, and cover with a lid. Once boiling, reduce the heat and simmer for 10-12 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and set aside to keep warm.
SEEDS & DRESSING
Place the seeds in a pan over a medium heat. Toast for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. In a small bowl combine the Hummus with 1 tsp of olive oil and ¾ of the chopped parsley. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside.
ALMOST THERE
Pat the Beef dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the beef for 1-2 minutes on one side until golden. Flip, add in a knob of butter (optional), and fry for a further 1-2 minutes until cooked through. Remove from the pan on completion, season, and cut into 2cm thick slices. Drain the pickling liquid from the tomatoes and Cucumber – use to drizzle over your meal when plating or discard! On completion, gently toss the roasted Butternut through the millet.
EAT UP, CHEF
Make a bed of Butternut laced millet, top with the pickled veg, and finish with the tender beef slices. Drizzle over the hummus dressing. Garnish with the toasted seeds and the remaining chopped parsley. Warming, filling, and nourishing!
GET GOING
Preheat the oven to 200°C. Place the Butternut pieces on a roasting tray. Coat in oil, season, and spread out. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp. Place the vinegar in a salad bowl with 80ml of warm water. Whisk in 1 tsp of a sweetener of choice until dissolved. Add in the chopped sun-dried tomatoes and diced cucumber, toss, and set aside to pickle.
COOK THE Millet
Place a pot over a medium heat. When hot, toast the Millet for 1-3 minutes until slightly toasted, shifting occasionally. Pour in 300ml of salted water, stir through the stock, and cover with a lid. Once boiling, reduce the heat and simmer for 10-12 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and set aside to keep warm.
SEEDS & DRESSING
Place the seeds in a pan over a medium heat. Toast for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. In a small bowl combine the Hummus with 2 tsp of olive oil and ¾ of the chopped parsley. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside.
ALMOST THERE
Pat the Beef dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the beef for 1-2 minutes on one side until golden. Flip, add in a knob of butter (optional), and fry for a further 1-2 minutes until cooked through. Remove from the pan on completion, season, and cut into 2cm thick slices. Drain the pickling liquid from the tomatoes and Cucumber – use to drizzle over your meal when plating or discard! On completion, gently toss the roasted Butternut through the millet.
EAT UP, CHEF
Make a bed of Butternut laced millet, top with the pickled veg, and finish with the tender beef slices. Drizzle over the hummus dressing. Garnish with the toasted seeds and the remaining chopped parsley. Warming, filling, and nourishing!
GET GOING
Preheat the oven to 200°C. Place the Butternut pieces on a roasting tray. Coat in oil, season, and spread out. Roast in the hot oven for 35-40 minutes until cooked through and starting to crisp. Place the vinegar in a salad bowl with 120ml of warm water. Whisk in 1 tsp of a sweetener of choice until dissolved. Add in the chopped sun-dried tomatoes and diced cucumber, toss, and set aside to pickle.
COOK THE Millet
Place a large pot over a medium heat. When hot, toast the Millet for 2-4 minutes until slightly toasted, shifting occasionally. Pour in 450ml of salted water, stir through the stock, and cover with a lid. Once boiling, reduce the heat and simmer for 10-12 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and set aside to keep warm.
SEEDS & DRESSING
Place the seeds in a pan over a medium heat. Toast for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. In a small bowl combine the Hummus with 3 tsp of olive oil and ¾ of the chopped parsley. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside.
ALMOST THERE
Pat the Beef dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the beef for 1-2 minutes on one side until golden. Flip, add in a knob of butter (optional), and fry for a further 1-2 minutes until cooked through. Remove from the pan on completion, season, and cut into 2cm thick slices. Drain the pickling liquid from the tomatoes and Cucumber – use to drizzle over your meal when plating or discard! On completion, gently toss the roasted Butternut through the millet.
EAT UP, CHEF
Make a bed of Butternut laced millet, top with the pickled veg, and finish with the tender beef slices. Drizzle over the hummus dressing. Garnish with the toasted seeds and the remaining chopped parsley. Warming, filling, and nourishing!
GET GOING
Preheat the oven to 200°C. Place the Butternut pieces on a roasting tray. Coat in oil, season, and spread out. Roast in the hot oven for 35-40 minutes until cooked through and starting to crisp. Place the vinegar in a salad bowl with 160ml of warm water. Whisk in 1 tsp of a sweetener of choice until dissolved. Add in the chopped sun-dried tomatoes and diced cucumber, toss, and set aside to pickle.
COOK THE Millet
Place a large pot over a medium heat. When hot, toast the Millet for 2-4 minutes until slightly toasted, shifting occasionally. Pour in 600ml of salted water, stir through the stock, and cover with a lid. Once boiling, reduce the heat and simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and set aside to keep warm.
SEEDS & DRESSING
Place the seeds in a pan over a medium heat. Toast for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. In a small bowl combine the Hummus with 4 tsp of olive oil and ¾ of the chopped parsley. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside.
ALMOST THERE
Pat the Beef dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the beef for 1-2 minutes on one side until golden. Flip, add in a knob of butter (optional), and fry for a further 1-2 minutes until cooked through. Remove from the pan on completion, season, and cut into 2cm thick slices. Drain the pickling liquid from the tomatoes and Cucumber – use to drizzle over your meal when plating or discard! On completion, gently toss the roasted Butternut through the millet.
EAT UP, CHEF
Make a bed of Butternut laced millet, top with the pickled veg, and finish with the tender beef slices. Drizzle over the hummus dressing. Garnish with the toasted seeds and the remaining chopped parsley. Warming, filling, and nourishing!
Frequently Asked Questions
What is the preparation time for Seared Beef & Hummus Tabbouleh?
The preparation time for Seared Beef & Hummus Tabbouleh with butternut, millet & a tangy pickle is between 20 and 35 minutes.
What is the total time required to make Seared Beef & Hummus Tabbouleh with butternut, millet & a tangy pickle?
The total time required to make Seared Beef & Hummus Tabbouleh with butternut, millet & a tangy pickle is between 40 and 55 minutes.
How many servings does Seared Beef & Hummus Tabbouleh provide?
4 servings
What are the main ingredients in Seared Beef & Hummus Tabbouleh?
Beef, Butternut, Cucumber, Free-Range Beef Schnitzel (without crumb), Fresh Parsley, Hummus, Millet, Pumpkin & Sunflower Mix, Sun-Dried Tomatoes, Vegetable Stock, White Wine Vinegar
What is the nutritional information of Seared Beef & Hummus Tabbouleh?
Calories: 756, Carbs: 89 grams, Fat: grams, Protein: 52.8 grams, Sugar: 11.5 grams, Salt: 879 grams
How do I prepare Seared Beef & Hummus Tabbouleh?
EAT UP, CHEF: Make a bed of butternut laced millet, top with the pickled veg, and finish with the tender beef slices. Drizzle over the hummus dressing. Garnish with the toasted seeds and the remaining chopped parsley. Warming, filling, and nourishing! GET GOING: Preheat the oven to 200°C. Place the butternut pieces on a roasting tray. Coat in oil, season, and spread out. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp. Place the vinegar in a salad bowl with 80ml of warm water. Whisk in 1 tsp of a sweetener of choice until dissolved. Add in the chopped sun-dried tomatoes and diced cucumber, toss, and set aside to pickle. COOK THE MILLET: Place a pot over a medium heat. When hot, toast the millet for 1-3 minutes until slightly toasted, shifting occasionally. Pour in 300ml of salted water, stir through the stock, and cover with a lid. Once boiling, reduce the heat and simmer for 10-12 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and set aside to keep warm. SEEDS & DRESSING: Place the seeds in a pan over a medium heat. Toast for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. In a small bowl combine the hummus with 2 tsp of olive oil and ¾ of the chopped parsley. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside. ALMOST THERE: Pat the beef dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the beef for 1-2 minutes on one side until golden. Flip, add in a knob of butter (optional), and fry for a further 1-2 minutes until cooked through. Remove from the pan on completion, season, and cut into 2cm thick slices. Drain the pickling liquid from the tomatoes and cucumber – use to drizzle over your meal when plating or discard! On completion, gently toss the roasted butternut through the millet.
What should be prepared from my kitchen to make Seared Beef & Hummus Tabbouleh?
Beef, Butternut, Cucumber, Free-Range Beef Schnitzel (without crumb), Fresh Parsley, Hummus, Millet, Pumpkin & Sunflower Mix, Sun-Dried Tomatoes, Vegetable Stock, White Wine Vinegar
How many calories does Seared Beef & Hummus Tabbouleh have?
756 calories
How much fat content does Seared Beef & Hummus Tabbouleh have?
grams
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