What are the main ingredients in Lemon-garlic Beef & Dukkah Bean Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Paper Towel, Sugar/Sweetener/Honey

What is the nutritional information of Lemon-garlic Beef & Dukkah Bean Salad?

Calories: 420, Carbs: 32 grams, Fat: grams, Protein: 46.3 grams, Sugar: 9.6 grams, Salt: 671 grams

How do I prepare Lemon-garlic Beef & Dukkah Bean Salad?

TOSS THE SALAD: Return the pan to a medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans until al dente, 3-4 minutes. In the final minute, add the peas. Remove from the pan and place in the bowl with the dukkah dressing. Add the rinsed green leaves. Toss until fully coated. WHOLESOME DUKKAH DINNER: Plate up the dukkah bean salad. Side with the schnitzel, the roasted beetroot, and any remaining lemon wedges. Sprinkle over the remaining dukkah. Beautiful, Chef! LEMONY SCHNITTY: Return the pan to a high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzels until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter (optional), the lemon zest, and the grated garlic. Remove from the pan and season. ROASTY RED BEETROOT: Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). FRAGRANT DRESSING: Place the dukkah in a pan over a medium heat. Toast until fragrant, 1-2 minutes (shifting occasionally). Remove from the pan and place ¾ in a salad bowl (set the rest aside for serving). Add the mustard, the juice of 1 lemon wedge, a sweetener, a drizzle of olive oil, and seasoning. Mix and set aside.

What should be prepared from my kitchen to make Lemon-garlic Beef & Dukkah Bean Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Paper Towel, Sugar/Sweetener/Honey

Lemon-garlic Beef & Dukkah Bean Salad

Beef schnitzel is basted in lemon zest and fragrant garlic. It is sided with a salad loaded with green beans, fresh green leaves, and a dukkah & mustard dressing. Who says salads are boring?

Lemon-garlic Beef & Dukkah Bean Salad

with beetroot, peas & fresh lemon

Hands on Time: 20 - 35 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Beef
Beetroot
Dijon Mustard
Dukkah
Free-Range Beef Schnitzel (without crumb)
Garlic Clove
Garlic Cloves
Green Beans
Green Leaves
Lemon
Lemons
Peas

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)
Paper Towel
Sugar/Sweetener/Honey

Photo of Lemon-garlic Beef & Dukkah Bean Salad

Serves 1

ROASTY RED BEETROOT
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
FRAGRANT DRESSING
Place the dukkah in a pan over a medium heat. Toast until fragrant, 1-2 minutes (shifting occasionally). Remove from the pan and place ¾ in a salad bowl (set the rest aside for serving). Add the mustard, the juice of 1 lemon wedge, a sweetener, a drizzle of olive oil, and seasoning. Mix and set aside.
TOSS THE SALAD
Return the pan to a medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans until al dente, 3-4 minutes. In the final minute, add the peas. Remove from the pan and place in the bowl with the dukkah dressing. Add the rinsed green leaves. Toss until fully coated.
LEMONY SCHNITTY
Return the pan to a high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter (optional), the lemon zest, and the grated garlic. Remove from the pan and season.
WHOLESOME DUKKAH DINNER
Plate up the dukkah bean salad. Side with the schnitzel, the roasted beetroot, and any remaining lemon wedges. Sprinkle over the remaining dukkah. Beautiful, Chef!

Beetroot - 200g
Dukkah - 20ml
Dijon Mustard - 5ml
Lemon - 1
Green Beans - 80g
Peas - 50g
Green Leaves - 20g
Free-range Beef Schnitzel (without crumb) - 150g
Garlic Clove - 1

Download the Recipe

Serves 2

ROASTY RED BEETROOT
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
FRAGRANT DRESSING
Place the dukkah in a pan over a medium heat. Toast until fragrant, 1-2 minutes (shifting occasionally). Remove from the pan and place ¾ in a salad bowl (set the rest aside for serving). Add the mustard, the juice of 1 lemon wedge, a sweetener, a drizzle of olive oil, and seasoning. Mix and set aside.
TOSS THE SALAD
Return the pan to a medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans until al dente, 3-4 minutes. In the final minute, add the peas. Remove from the pan and place in the bowl with the dukkah dressing. Add the rinsed green leaves. Toss until fully coated.
LEMONY SCHNITTY
Return the pan to a high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzels until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter (optional), the lemon zest, and the grated garlic. Remove from the pan and season.
WHOLESOME DUKKAH DINNER
Plate up the dukkah bean salad. Side with the schnitzel, the roasted beetroot, and any remaining lemon wedges. Sprinkle over the remaining dukkah. Beautiful, Chef!

Beetroot - 400g
Dukkah - 40ml
Dijon Mustard - 10ml
Lemon - 1
Green Beans - 160g
Peas - 100g
Green Leaves - 40g
Free-range Beef Schnitzel (without crumb) - 300g
Garlic Clove - 1

Download the Recipe

Serves 3

ROASTY RED BEETROOT
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
FRAGRANT DRESSING
Place the dukkah in a pan over a medium heat. Toast until fragrant, 1-2 minutes (shifting occasionally). Remove from the pan and place ¾ in a salad bowl (set the rest aside for serving). Add the mustard, the juice of 1 lemon wedge, a sweetener, a drizzle of olive oil, and seasoning. Mix and set aside.
TOSS THE SALAD
Return the pan to a medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans until al dente, 3-4 minutes. In the final minute, add the peas. Remove from the pan and place in the bowl with the dukkah dressing. Add the rinsed green leaves. Toss until fully coated.
LEMONY SCHNITTY
Return the pan to a high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzels until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter (optional), the lemon zest, and the grated garlic. Remove from the pan and season.
WHOLESOME DUKKAH DINNER
Plate up the dukkah bean salad. Side with the schnitzel, the roasted beetroot, and any remaining lemon wedges. Sprinkle over the remaining dukkah. Beautiful, Chef!

Beetroot - 600g
Dukkah - 60ml
Dijon Mustard - 15ml
Lemons - 2
Green Beans - 240g
Peas - 150g
Green Leaves - 60g
Free-range Beef Schnitzel (without crumb) - 450g
Garlic Cloves - 2

Download the Recipe

Serves 4

ROASTY RED BEETROOT
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
FRAGRANT DRESSING
Place the dukkah in a pan over a medium heat. Toast until fragrant, 1-2 minutes (shifting occasionally). Remove from the pan and place ¾ in a salad bowl (set the rest aside for serving). Add the mustard, the juice of 1 lemon wedge, a sweetener, a drizzle of olive oil, and seasoning. Mix and set aside.
TOSS THE SALAD
Return the pan to a medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans until al dente, 3-4 minutes. In the final minute, add the peas. Remove from the pan and place in the bowl with the dukkah dressing. Add the rinsed green leaves. Toss until fully coated.
LEMONY SCHNITTY
Return the pan to a high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzels until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter (optional), the lemon zest, and the grated garlic. Remove from the pan and season.
WHOLESOME DUKKAH DINNER
Plate up the dukkah bean salad. Side with the schnitzel, the roasted beetroot, and any remaining lemon wedges. Sprinkle over the remaining dukkah. Beautiful, Chef!