What are the main ingredients in Seared Beef & Hummus Tabbouleh?

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

What is the nutritional information of Seared Beef & Hummus Tabbouleh?

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

How do I prepare Seared Beef & Hummus Tabbouleh?

STEAM THE BULGUR: Boil the kettle. Using a large bowl, submerge the bulgur wheat and stock in 200ml of boiling water. Add a drizzle of oil and stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff with the fork on completion, replace the plate, and set aside to keep warm. HALFTIME: When the butternut reaches the halfway mark, remove from the oven and give it a shift. Sprinkle over the dukkah and return to the oven for the remaining roasting time until cooked through and crisping up. CRUNCHY SEEDS & SMOOTH 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. 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 for serving. AND OFF WE GO…: Preheat the oven to 200°C. Place the butternut chunks on a roasting tray. Coat in oil, season lightly, and spread out evenly. Roast in the hot oven for 30-35 minutes. Place the vinegar in a salad bowl with 80ml of warm water, and whisk in 2 tsp of a sweetener of choice until dissolved. Add in the halved baby tomatoes and diced cucumber, toss to coat, and set aside to pickle. EAT UP, CHEF!: Make a bed of bright bulgur, cover in pickled cucumber and tomato, and finish with the tender beef slices. Drizzle over the hummus dressing, scatter over the toasted seeds, and garnish with the remaining chopped parsley. Warming, filling, and nourishing. YOU’RE ALMOST THERE: Pat the schnitzels dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the schnitzels 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 and season. Drain the liquid from the pickle – reserve for drizzling over your meal when plating, or discard. Add the cooked butternut to the bulgur wheat and gently toss until distributed. Cut the schnitzels into 2cm thick slices.

What should be prepared from my kitchen to make Seared Beef & Hummus Tabbouleh?

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

Seared Beef & Hummus Tabbouleh

Name: Seared Beef & Hummus Tabbouleh
Prep time: 35 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel; Butter (optional)

This deconstructed tabbouleh features a whirl of inviting flavours: a lean, juicy cut of beef, butternut roasted in nutty dukkah, pickled tomato and cucumber, and fragrant bulgar wheat – all soaked in a thick hummus and parsley dressing.

Seared Beef & Hummus Tabbouleh

with dukkah-crusted butternut, bulgur wheat & a tangy pickle

Hands on Time: 35 - 50 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Beef
Bulgur Wheat
Butternut
Cucumber
Dukkah
Free-Range Beef Schnitzel (without crumb)
Fresh Parsley
Hummus
Pumpkin & Sunflower Seed Mix
Vegetable Stock
White Wine Vinegar

From your kitchen:

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

Serves 1

AND OFF WE GO…
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray. Coat in oil, season lightly, and spread out evenly. Roast in the hot oven for 30-35 minutes. Place the vinegar in a salad bowl with 40ml of warm water, and whisk in 1 tsp of a sweetener of choice until dissolved. Add in the halved baby tomatoes and diced cucumber, toss to coat, and set aside to pickle.
STEAM THE BULGUR
Boil the kettle. Using a bowl, submerge the bulgur wheat and stock in 100ml of boiling water. Add a drizzle of oil and stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff with the fork on completion, replace the plate, and set aside to keep warm.
HALFTIME
When the butternut reaches the halfway mark, remove from the oven and give it a shift. Sprinkle over the dukkah and return to the oven for the remaining roasting time until cooked through and crisping up.
CRUNCHY SEEDS & SMOOTH 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. 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 for serving.
YOU’RE ALMOST THERE
Pat the schnitzel dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the schnitzel 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 and season. Drain the liquid from the pickle – reserve for drizzling over your meal when plating, or discard. Add the cooked butternut to the bulgur wheat and gently toss until distributed. Cut the schnitzel into 2cm thick slices.
EAT UP, CHEF!
Make a bed of bright bulgur, cover in pickled cucumber and tomato, and finish with the tender beef slices. Drizzle over the hummus dressing, scatter over the toasted seeds, and garnish with the remaining chopped parsley. Warming, filling, and nourishing.

Butternut - 250g
White Wine Vinegar - 10ml
Baby Tomatoes - 80g
Cucumber - 50g
Bulgur Wheat - 75ml
Vegetable Stock - 5ml
Dukkah - 15ml
Pumpkin & Sunflower Seed Mix - 10g
Hummus - 50ml
Fresh Parsley - 4g
Free-range Beef Schnitzel (without crumb) - 150g

Download the Recipe

Serves 2

AND OFF WE GO…
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray. Coat in oil, season lightly, and spread out evenly. Roast in the hot oven for 30-35 minutes. Place the vinegar in a salad bowl with 80ml of warm water, and whisk in 2 tsp of a sweetener of choice until dissolved. Add in the halved baby tomatoes and diced cucumber, toss to coat, and set aside to pickle.
STEAM THE BULGUR
Boil the kettle. Using a large bowl, submerge the bulgur wheat and stock in 200ml of boiling water. Add a drizzle of oil and stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff with the fork on completion, replace the plate, and set aside to keep warm.
HALFTIME
When the butternut reaches the halfway mark, remove from the oven and give it a shift. Sprinkle over the dukkah and return to the oven for the remaining roasting time until cooked through and crisping up.
CRUNCHY SEEDS & SMOOTH 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. 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 for serving.
YOU’RE ALMOST THERE
Pat the schnitzels dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the schnitzels 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 and season. Drain the liquid from the pickle – reserve for drizzling over your meal when plating, or discard. Add the cooked butternut to the bulgur wheat and gently toss until distributed. Cut the schnitzels into 2cm thick slices.
EAT UP, CHEF!
Make a bed of bright bulgur, cover in pickled cucumber and tomato, and finish with the tender beef slices. Drizzle over the hummus dressing, scatter over the toasted seeds, and garnish with the remaining chopped parsley. Warming, filling, and nourishing.

Butternut - 500g
White Wine Vinegar - 20ml
Baby Tomatoes - 160g
Cucumber - 100g
Bulgur Wheat - 150ml
Vegetable Stock - 10ml
Dukkah - 30ml
Pumpkin & Sunflower Seed Mix - 20g
Hummus - 100ml
Fresh Parsley - 8g
Free-range Beef Schnitzel (without crumb) - 300g

Download the Recipe

Serves 3

AND OFF WE GO…
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray. Coat in oil, season lightly, and spread out evenly. Roast in the hot oven for 30-35 minutes. Place the vinegar in a salad bowl with 80ml of warm water, and whisk in 2 tsp of a sweetener of choice until dissolved. Add in the halved baby tomatoes and diced cucumber, toss to coat, and set aside to pickle.
STEAM THE BULGUR
Boil the kettle. Using a large bowl, submerge the bulgur wheat and stock in 200ml of boiling water. Add a drizzle of oil and stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff with the fork on completion, replace the plate, and set aside to keep warm.
HALFTIME
When the butternut reaches the halfway mark, remove from the oven and give it a shift. Sprinkle over the dukkah and return to the oven for the remaining roasting time until cooked through and crisping up.
CRUNCHY SEEDS & SMOOTH 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. 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 for serving.
YOU’RE ALMOST THERE
Pat the schnitzels dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the schnitzels 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 and season. Drain the liquid from the pickle – reserve for drizzling over your meal when plating, or discard. Add the cooked butternut to the bulgur wheat and gently toss until distributed. Cut the schnitzels into 2cm thick slices.
EAT UP, CHEF!
Make a bed of bright bulgur, cover in pickled cucumber and tomato, and finish with the tender beef slices. Drizzle over the hummus dressing, scatter over the toasted seeds, and garnish with the remaining chopped parsley. Warming, filling, and nourishing.

Butternut - 500g
White Wine Vinegar - 20ml
Baby Tomatoes - 160g
Cucumber - 100g
Bulgur Wheat - 150ml
Vegetable Stock - 10ml
Dukkah - 30ml
Pumpkin & Sunflower Seed Mix - 20g
Hummus - 100ml
Fresh Parsley - 8g
Free-range Beef Schnitzel (without crumb) - 300g

Download the Recipe

Serves 4

AND OFF WE GO…
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray. Coat in oil, season lightly, and spread out evenly. Roast in the hot oven for 35-40 minutes. Place the vinegar in a salad bowl with 160ml of warm water, and whisk in 1 tbsp of a sweetener of choice until dissolved. Add in the halved baby tomatoes and diced cucumber, toss to coat, and set aside to pickle.
STEAM THE BULGUR
Boil the kettle. Using a large bowl, submerge the bulgur wheat and stock in 400ml of boiling water. Add a drizzle of oil and stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff with the fork on completion, replace the plate, and set aside to keep warm.
HALFTIME
When the butternut reaches the halfway mark, remove from the oven and give it a shift. Sprinkle over the dukkah and return to the oven for the remaining roasting time until cooked through and crisping up.
CRUNCHY SEEDS & SMOOTH DRESSING
Place the seeds in a large 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. Combine the hummus with 1 tbsp of olive oil and ¾ of the chopped parsley. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
YOU’RE ALMOST THERE
Pat the schnitzels dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the schnitzels 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 and season. Drain the liquid from the pickle – reserve for drizzling over your meal when plating, or discard. Add the cooked butternut to the bulgur wheat and gently toss until distributed. Cut the schnitzels into 2cm thick slices.
EAT UP, CHEF!
Make a bed of bright bulgur, cover in pickled cucumber and tomato, and finish with the tender beef slices. Drizzle over the hummus dressing, scatter over the toasted seeds, and garnish with the remaining chopped parsley. Warming, filling, and nourishing.