Tap into ancient nutrients with this bountiful bowl of juicy, free-range beef, honey and pecan nut brittle, and tahini atop warm spelt and veggies. First cultivated 8000 years ago, spelt remains in its original, untouched form.
SEARED SIRLOIN POWER BOWL
SEARED SIRLOIN POWER BOWL
with spelt, tahini & homemade honey-pecan brittle
Hands on Time: 20 - 30 minutes
Overall Time: 45 - 55 minutes
Ingredients:
- Baby Marrow
- Beef
- Free-Range Beef Sirloin
- Fresh Mint
- Green Leaves
- Honey
- NOMU Moroccan Rub
- Pearled Spelt
- Peas
- Pecan Pieces
- Tahini
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
SPELT SUPERGRAIN!
Rinse the spelt and place in a pot. Submerge in 300ml of water and bring to the boil. Once boiling, reduce the heat and allow to simmer for 25-30 minutes. Stir occasionally as the water is absorbed, only adding more if required during the cooking process. On completion, the grain should be al dente. Drain if necessary and season to taste. Cover with a lid and set aside to keep warm.
PECAN BRITTLE
Boil the kettle. Combine the honey with 5ml of oil. If the honey is too hard to mix, pop it in the microwave for 5-10 seconds before combining. Place the pecan pieces in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Pour in the honey and oil mixture and stir for about a minute to coat the pecans. On completion, place in a bowl and set aside while the honey hardens. Roughly chop when cool enough to handle. Rinse and wipe down the pan.
TAHINI DRESSING & PLUMP PEAS
Combine the tahini with the white wine vinegar to taste. Mix in 1 tbsp of olive oil and 1 tbsp of water to form a drizzling consistency. Season to taste and set aside for serving. Submerge the peas in boiling water for 2 minutes until heated through. Drain on completion.
MOROCCAN-SPICED SIRLOIN
When the spelt has 5 minutes to go, return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel. When the pan is hot, sear the steak fat-side down for 3-5 minutes until the fat is crispy. Then, cook each side for 2-4 minutes, or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) During the final 1-2 minutes, baste the steak with the Moroccan Rub to taste. Remove from the pan and set aside to rest for 5 minutes before slicing. Lightly season the slices.
ASSEMBLE THE SPELT SALAD
Toss the cooked spelt together with the baby marrow ribbons, warm peas, and rinsed green leaves. Add three-quarters of the chopped mint and season to taste.
DID SOMEONE SAY YUM?
Dish up a heap of veg-packed spelt salad. Top with the sliced sirloin and garnish with the crunchy pecan brittle. Drizzle over the tahini dressing and sprinkle with the remaining chopped mint. Dinner is served!
Pearled Spelt - 100ml
Honey - 10ml
Pecan Pieces - 15g
Tahini - 15ml
White Wine Vinegar - 15ml
Free-Range Beef Sirloin - 160g
NOMU Moroccan Rub - 2.5ml
Baby Marrow - 100g
Peas - 50g
Green Leaves - 20g
Fresh Mint - 3g
SPELT SUPERGRAIN!
Rinse the spelt and place in a pot. Submerge in 500ml of water and bring to the boil. Once boiling, reduce the heat and allow to simmer for 30-40 minutes. Stir occasionally as the water is absorbed, only adding more if required during the cooking process. On completion, the grain should be al dente. Drain if necessary and season to taste. Cover with a lid and set aside to keep warm.
PECAN BRITTLE
Boil the kettle. Combine the honey with 10ml of oil. If the honey is too hard to mix, pop it in the microwave for 5-10 seconds before combining. Place the pecan pieces in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Pour in the honey and oil mixture and stir for about a minute to coat the pecans. On completion, place in a bowl and set aside while the honey hardens. Roughly chop when cool enough to handle. Rinse and wipe down the pan.
TAHINI DRESSING & PLUMP PEAS
Combine the tahini with the white wine vinegar to taste. Mix in 2 tbsp of olive oil and 2 tbsp of water to form a drizzling consistency. Season to taste and set aside for serving. Submerge the peas in boiling water for 2 minutes until heated through. Drain on completion.
MOROCCAN-SPICED SIRLOIN
When the spelt has 5 minutes to go, return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel. When the pan is hot, sear the steak fat-side down for 3-5 minutes until the fat is crispy. Then, cook each side for 2-4 minutes, or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) During the final 1-2 minutes, baste the steak with the Moroccan Rub to taste. Remove from the pan and set aside to rest for 5 minutes before slicing. Lightly season the slices.
ASSEMBLE THE SPELT SALAD
Toss the cooked spelt together with the baby marrow ribbons, warm peas, and rinsed green leaves. Add three-quarters of the chopped mint and season to taste.
DID SOMEONE SAY YUM?
Dish up a heap of veg-packed spelt salad. Top with the sliced sirloin and garnish with the crunchy pecan brittle. Drizzle over the tahini dressing and sprinkle with the remaining chopped mint. Dinner is served!
Pearled Spelt - 200ml
Honey - 20ml
Pecan Pieces - 30g
Tahini - 30ml
White Wine Vinegar - 30ml
Free-Range Beef Sirloin - 320g
NOMU Moroccan Rub - 5ml
Baby Marrow - 200g
Peas - 100g
Green Leaves - 40g
Fresh Mint - 5g
SPELT SUPERGRAIN!
Rinse the spelt and place in a pot. Submerge in 500ml of water and bring to the boil. Once boiling, reduce the heat and allow to simmer for 30-40 minutes. Stir occasionally as the water is absorbed, only adding more if required during the cooking process. On completion, the grain should be al dente. Drain if necessary and season to taste. Cover with a lid and set aside to keep warm.
PECAN BRITTLE
Boil the kettle. Combine the honey with 10ml of oil. If the honey is too hard to mix, pop it in the microwave for 5-10 seconds before combining. Place the pecan pieces in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Pour in the honey and oil mixture and stir for about a minute to coat the pecans. On completion, place in a bowl and set aside while the honey hardens. Roughly chop when cool enough to handle. Rinse and wipe down the pan.
TAHINI DRESSING & PLUMP PEAS
Combine the tahini with the white wine vinegar to taste. Mix in 2 tbsp of olive oil and 2 tbsp of water to form a drizzling consistency. Season to taste and set aside for serving. Submerge the peas in boiling water for 2 minutes until heated through. Drain on completion.
MOROCCAN-SPICED SIRLOIN
When the spelt has 5 minutes to go, return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel. When the pan is hot, sear the steak fat-side down for 3-5 minutes until the fat is crispy. Then, cook each side for 2-4 minutes, or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) During the final 1-2 minutes, baste the steak with the Moroccan Rub to taste. Remove from the pan and set aside to rest for 5 minutes before slicing. Lightly season the slices.
ASSEMBLE THE SPELT SALAD
Toss the cooked spelt together with the baby marrow ribbons, warm peas, and rinsed green leaves. Add three-quarters of the chopped mint and season to taste.
DID SOMEONE SAY YUM?
Dish up a heap of veg-packed spelt salad. Top with the sliced sirloin and garnish with the crunchy pecan brittle. Drizzle over the tahini dressing and sprinkle with the remaining chopped mint. Dinner is served!
Pearled Spelt - 200ml
Honey - 20ml
Pecan Pieces - 30g
Tahini - 30ml
White Wine Vinegar - 30ml
Free-Range Beef Sirloin - 320g
NOMU Moroccan Rub - 5ml
Baby Marrow - 200g
Peas - 100g
Green Leaves - 40g
Fresh Mint - 5g
SPELT SUPERGRAIN!
Rinse the spelt and place in a pot. Submerge in 1L of water and bring to the boil. Once boiling, reduce the heat and allow to simmer for 30-40 minutes. Stir occasionally as the water is absorbed, only adding more if required during the cooking process. On completion, the grain should be al dente. Drain if necessary and season to taste. Cover with a lid and set aside to keep warm.
PECAN BRITTLE
Boil the kettle. Combine the honey with 20ml of oil. If the honey is too hard to mix, pop it in the microwave for 5-10 seconds before combining. Place the pecan pieces in a large pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Pour in the honey and oil mixture and stir for about a minute to coat the pecans. On completion, place in a bowl and set aside while the honey hardens. Roughly chop when cool enough to handle. Rinse and wipe down the pan.
TAHINI DRESSING & PLUMP PEAS
Combine the tahini with the white wine vinegar to taste. Mix in 4 tbsp of olive oil and 4 tbsp of water to form a drizzling consistency. Season to taste and set aside for serving. Submerge the peas in boiling water for 2 minutes until heated through. Drain on completion.
MOROCCAN-SPICED SIRLOIN
When the spelt has 5 minutes to go, return the pan to a medium-high heat with a drizzle of oil. Pat the steaks dry with some paper towel. When the pan is hot, sear the steaks fat-side down for 3-5 minutes until the fat is crispy. Then, cook each side for 2-4 minutes, or until cooked to your preference. (The time this takes will depend on the thickness of the steaks.) During the final 1-2 minutes, baste the steaks with the Moroccan Rub to taste. Remove from the pan and set aside to rest for 5 minutes before slicing. Lightly season the slices.
ASSEMBLE THE SPELT SALAD
Toss the cooked spelt together with the baby marrow ribbons, warm peas, and rinsed green leaves. Add three-quarters of the chopped mint and season to taste.
DID SOMEONE SAY YUM?
Dish up a heap of veg-packed spelt salad. Top with the sliced sirloin and garnish with the crunchy pecan brittle. Drizzle over the tahini dressing and sprinkle with the remaining chopped mint. Dinner is served!
Pearled Spelt - 400ml
Honey - 40ml
Pecan Pieces - 60g
Tahini - 60ml
White Wine Vinegar - 60ml
Free-Range Beef Sirloin - 640g
NOMU Moroccan Rub - 10ml
Baby Marrow - 400g
Peas - 200g
Green Leaves - 80g
Fresh Mint - 10g
Woolies Products in this dish
