eCook Meal
Seared Beef & Hummus Tabbouleh
with dukkah-crusted butternut, bulgur wheat & a tangy pickle
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.
Serving guide
Choose your portion size.
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.
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.
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.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R169.75
for 4 servings · R42.44 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Bulgur Wheat needs 300 mlBulgur Wheat 500 g R39.99 · whole pack (size can't be divided)R39.99
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Dukkah needs 60 mlCoriander and Roasted Seed Dukkah 60 g R35.99 · whole pack (size can't be divided)R35.99
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Hummus needs 200 mlHummus Dipper 240 g R45.99 · whole pack (size can't be divided)R45.99
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White Wine Vinegar needs 40 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
Not in the Woolies basket — source these elsewhere:
- Free-range Beef Schnitzel (without crumb)
- Baby Tomatoes
- Pumpkin & Sunflower Seed Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Seared Beef & Hummus Tabbouleh?
The preparation time for Seared Beef & Hummus Tabbouleh with dukkah-crusted butternut, bulgur wheat & a tangy pickle is between 35 and 50 minutes.
What is the total time required to make Seared Beef & Hummus Tabbouleh with dukkah-crusted butternut, bulgur wheat & a tangy pickle?
The total time required to make Seared Beef & Hummus Tabbouleh with dukkah-crusted butternut, bulgur wheat & 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?
Baby Tomato, Beef, Beef Schnitzel (without crumb), Bulgur Wheat, Butternut, Cucumber, Dukkah, Hummus, Parsley, Pumpkin & Sunflower Seed Mix, Vegetable Stock, White Wine Vinegar
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?
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. 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. 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.
What should be prepared from my kitchen to make Seared Beef & Hummus Tabbouleh?
Baby Tomato, Beef, Beef Schnitzel (without crumb), Bulgur Wheat, Butternut, Cucumber, Dukkah, Hummus, Parsley, Pumpkin & Sunflower Seed Mix, Vegetable Stock, White Wine Vinegar
How many calories does Seared Beef & Hummus Tabbouleh have?
calories
How much fat content does Seared Beef & Hummus Tabbouleh have?
grams