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: 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?

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

Seared Beef & Hummus Tabbouleh

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

with butternut, millet & a tangy pickle

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

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)

Serves 1

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!

Butternut - 250g
White Wine Vinegar - 10ml
Sun-dried Tomatoes - 20g
Cucumber - 50g
Millet - 75ml
Vegetable Stock - 5ml
Pumpkin & Sunflower Mix - 10g
Hummus - 50ml
Fresh Parsley - 4g
Free-range Beef Schnitzel (without crumb) - 150g

Download the Recipe

Serves 2

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!

Butternut - 500g
White Wine Vinegar - 20ml
Sun-dried Tomatoes - 40g
Cucumber - 100g
Millet - 150ml
Vegetable Stock - 10ml
Pumpkin & Sunflower Mix - 20g
Hummus - 100ml
Fresh Parsley - 8g
Free-range Beef Schnitzel (without crumb) - 300g

Download the Recipe

Serves 3

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!

Butternut - 750g
White Wine Vinegar - 30ml
Sun-dried Tomatoes - 60g
Cucumber - 150g
Millet - 225ml
Vegetable Stock - 15ml
Pumpkin & Sunflower Mix - 30g
Hummus - 150ml
Fresh Parsley - 12g
Free-range Beef Schnitzel (without crumb) - 450g

Download the Recipe

Serves 4

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!