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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for SEARED SIRLOIN POWER BOWL?
The preparation time for SEARED SIRLOIN POWER BOWL with spelt, tahini & homemade honey-pecan brittle is between 20 and 30 minutes.
What is the total time required to make SEARED SIRLOIN POWER BOWL with spelt, tahini & homemade honey-pecan brittle?
The total time required to make SEARED SIRLOIN POWER BOWL with spelt, tahini & homemade honey-pecan brittle is between 45 and 55 minutes.
How many servings does SEARED SIRLOIN POWER BOWL provide?
4 servings
What are the main ingredients in SEARED SIRLOIN POWER BOWL?
Baby Marrow, Beef, Free-Range Beef Sirloin, Fresh Mint, Green Leaves, Honey, NOMU Moroccan Rub, Pearled Spelt, Peas, Pecan Pieces, Tahini, White Wine Vinegar
What is the nutritional information of SEARED SIRLOIN POWER BOWL?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare SEARED SIRLOIN POWER BOWL?
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! 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.
What should be prepared from my kitchen to make SEARED SIRLOIN POWER BOWL?
Baby Marrow, Beef, Free-Range Beef Sirloin, Fresh Mint, Green Leaves, Honey, NOMU Moroccan Rub, Pearled Spelt, Peas, Pecan Pieces, Tahini, White Wine Vinegar
How many calories does SEARED SIRLOIN POWER BOWL have?
calories
How much fat content does SEARED SIRLOIN POWER BOWL have?
grams
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