eCook Meal
Sirloin & Spelt Power Bowl
with tahini, creamy feta & a homemade honey-pecan brittle
Tap into the power of ancient nutrients with this bountiful bowl: juicy beef with Moroccan spices, honey and pecan brittle, and tangy tahini dressing – all atop protein-packed spelt and a feta, pea, and green bean salad.
Serving guide
Choose your portion size.
SUPERGRAIN!
Rinse the spelt and place in a pot. Submerge in 250ml of salted water, place over a medium-high heat, and pop on a lid. Once boiling, reduce the heat and simmer for 30-40 minutes with the lid slightly ajar until tender. Stir occasionally, adding more water if required. Remove from the heat on completion and drain if necessary.
NUT BRITTLE
Thoroughly grease a flat tray or dish. Place the pecan pieces in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove on completion and set aside. Return the pan to the heat, add in the Honey, and combine with 1 tsp of water. Bubble for 2 minutes until foamy and darker in colour, gently swirling the pan occasionally. Stir through 1 tsp of butter and allow to bubble for 1 minute. Add in the toasted pecans and mix until coated. Evenly pour onto the greased tray, sprinkle with salt, and set aside to cool.
DRESSING
Boil the kettle. Combine the Tahini with the white wine vinegar to taste. Mix in 1 tsp of olive oil and 1 tbsp of boiling water. Season to taste and set aside for serving.
SALAD TIME
Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling, blanch the sliced beans for 2-3 minutes until cooked al dente. In the final 30 seconds, pop in the peas to plump them up. Drain on completion and run under cold water. Place in a bowl with the rinsed green leaves and crumble in three-quarters of the drained Feta. Add three-quarters of the shredded basil, a drizzle of oil, and some seasoning. Toss and set aside for serving.
SIZZLING SIRLOIN
When the spelt has 5 minutes remaining, pat the steak dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, sear the steak fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the steak.) During the final 1-2 minutes, baste the steak with a knob of butter and the Moroccan Rub to taste. Remove from the pan and rest for 5 minutes before slicing. Roughly chop the hardened brittle.
YUM!
Dish up a heap of spelt and top with the green salad. Lay over the sirloin slices and pour over any pan juices to taste. Scatter over the pecan brittle and drizzle with Tahini dressing. Garnish with the remaining shredded basil and crumble over the remaining feta. Dinner is served!
SUPERGRAIN!
Rinse the spelt and place in a pot. Submerge in 500ml of salted water, place over a medium-high heat, and pop on a lid. Once boiling, reduce the heat and simmer for 30-40 minutes with the lid slightly ajar until tender. Stir occasionally, adding more water if required. Remove from the heat on completion and drain if necessary.
NUT BRITTLE
Thoroughly grease a flat tray or dish. Place the pecan pieces in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove on completion and set aside. Return the pan to the heat, add in the Honey, and combine with 1 tsp of water. Bubble for 3-4 minutes until foamy and darker in colour, gently swirling the pan occasionally. Stir through 1 tsp of butter and allow to bubble for 1 minute. Add in the toasted pecans and mix until coated. Evenly pour onto the greased tray, sprinkle with salt, and set aside to cool.
DRESSING
Boil the kettle. Combine the Tahini with the white wine vinegar to taste. Mix in 1 tbsp of olive oil and 2 tbsp of boiling water. Season to taste and set aside for serving.
SALAD TIME
Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling, blanch the sliced beans for 2-3 minutes until cooked al dente. In the final 30 seconds, pop in the peas to plump them up. Drain on completion and run under cold water. Place in a bowl with the rinsed green leaves and crumble in three-quarters of the drained Feta. Add three-quarters of the shredded basil, a drizzle of oil, and some seasoning. Toss and set aside for serving.
SIZZLING SIRLOIN
When the spelt has 5 minutes remaining, pat the steak dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, sear the steak fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the steak.) During the final 1-2 minutes, baste the steak with a knob of butter and the Moroccan Rub to taste. Remove from the pan and rest for 5 minutes before slicing. Roughly chop the hardened brittle.
YUM!
Dish up a heap of spelt and top with the green salad. Lay over the sirloin slices and pour over any pan juices to taste. Scatter over the pecan brittle and drizzle with Tahini dressing. Garnish with the remaining shredded basil and crumble over the remaining feta. Dinner is served!
SUPERGRAIN!
Rinse the spelt and place in a pot. Submerge in 500ml of salted water, place over a medium-high heat, and pop on a lid. Once boiling, reduce the heat and simmer for 30-40 minutes with the lid slightly ajar until tender. Stir occasionally, adding more water if required. Remove from the heat on completion and drain if necessary.
NUT BRITTLE
Thoroughly grease a flat tray or dish. Place the pecan pieces in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove on completion and set aside. Return the pan to the heat, add in the Honey, and combine with 1 tsp of water. Bubble for 3-4 minutes until foamy and darker in colour, gently swirling the pan occasionally. Stir through 1 tsp of butter and allow to bubble for 1 minute. Add in the toasted pecans and mix until coated. Evenly pour onto the greased tray, sprinkle with salt, and set aside to cool.
DRESSING
Boil the kettle. Combine the Tahini with the white wine vinegar to taste. Mix in 1 tbsp of olive oil and 2 tbsp of boiling water. Season to taste and set aside for serving.
SALAD TIME
Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling, blanch the sliced beans for 2-3 minutes until cooked al dente. In the final 30 seconds, pop in the peas to plump them up. Drain on completion and run under cold water. Place in a bowl with the rinsed green leaves and crumble in three-quarters of the drained Feta. Add three-quarters of the shredded basil, a drizzle of oil, and some seasoning. Toss and set aside for serving.
SIZZLING SIRLOIN
When the spelt has 5 minutes remaining, pat the steak dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, sear the steak fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the steak.) During the final 1-2 minutes, baste the steak with a knob of butter and the Moroccan Rub to taste. Remove from the pan and rest for 5 minutes before slicing. Roughly chop the hardened brittle.
YUM!
Dish up a heap of spelt and top with the green salad. Lay over the sirloin slices and pour over any pan juices to taste. Scatter over the pecan brittle and drizzle with Tahini dressing. Garnish with the remaining shredded basil and crumble over the remaining feta. Dinner is served!
SUPERGRAIN!
Rinse the spelt and place in a pot. Submerge in 1L of salted water, place over a medium-high heat, and pop on a lid. Once boiling, reduce the heat and simmer for 30-40 minutes with the lid slightly ajar until tender. Stir occasionally, adding more water if required. Remove from the heat on completion and drain if necessary.
NUT BRITTLE
Thoroughly grease a flat tray or dish. Place the pecan pieces in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove on completion and set aside. Return the pan to the heat, add in the Honey, and combine with 1 tbsp of water. Bubble for 5-6 minutes until foamy and darker in colour, gently swirling the pan occasionally. Stir through 1 tbsp of butter and allow to bubble for 1 minute. Add in the toasted pecans and mix until coated. Evenly pour onto the greased tray, sprinkle with salt, and set aside to cool.
DRESSING
Boil the kettle. Combine the Tahini with the white wine vinegar to taste. Mix in 2 tbsp of olive oil and 3 tbsp of boiling water. Season to taste and set aside for serving.
SALAD TIME
Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling, blanch the sliced beans for 2-3 minutes until cooked al dente. In the final 30 seconds, pop in the peas to plump them up. Drain on completion and run under cold water. Place in a bowl with the rinsed green leaves and crumble in three-quarters of the drained Feta. Add three-quarters of the shredded basil, a drizzle of oil, and some seasoning. Toss and set aside for serving.
SIZZLING SIRLOIN
When the spelt has 5 minutes remaining, pat the steaks dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, sear the steaks fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the steaks.) During the final 1-2 minutes, baste the steaks with a knob of butter and the Moroccan Rub to taste. Remove from the pan and rest for 5 minutes before slicing. Roughly chop the hardened brittle.
YUM!
Dish up a heap of spelt and top with the green salad. Lay over the sirloin slices and pour over any pan juices to taste. Scatter over the pecan brittle and drizzle with Tahini dressing. Garnish with the remaining shredded basil and crumble over the remaining feta. Dinner is served!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R306.87
for 4 servings · R76.72 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-Range Beef Sirloin needs 640 gHalaal Matured Thick-Cut Beef Sirloin Steak Avg 600 g 600 g at R153.99 · 1.07× packR164.26
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Pecan Nut Pieces needs 60 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 27% of packR20.45
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Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
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Honey needs 80 mlOrganic Apple Cider Vinegar with Honey and Ginger 500 ml 500 ml at R139.99 · 16% of packR22.40
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White Wine Vinegar needs 60 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 24% of packR10.80
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Danish-Style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Tahini needs 60 mlGreen Tahini Dressing 100 g R29.99 · whole pack (size can't be divided)R29.99
Not in the Woolies basket — source these elsewhere:
- NOMU Moroccan Rub
- Pearled Spelt
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sirloin & Spelt Power Bowl?
The preparation time for Sirloin & Spelt Power Bowl with tahini, creamy feta & a homemade honey-pecan brittle is between 30 and 45 minutes.
What is the total time required to make Sirloin & Spelt Power Bowl with tahini, creamy feta & a homemade honey-pecan brittle?
The total time required to make Sirloin & Spelt Power Bowl with tahini, creamy feta & a homemade honey-pecan brittle is between 35 and 50 minutes.
How many servings does Sirloin & Spelt Power Bowl provide?
4 servings
What are the main ingredients in Sirloin & Spelt Power Bowl?
Beef, Beef Sirloin, Feta, Fresh Basil, Green Beans, Green Leaves, Honey, NOMU Moroccan Rub, Pea, Pearled Spelt, Pecan Nut, Tahini, White Wine Vinegar
What is the nutritional information of Sirloin & Spelt Power Bowl?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Sirloin & Spelt Power Bowl?
NUT BRITTLE: Thoroughly grease a flat tray or dish. Place the pecan pieces in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove on completion and set aside. Return the pan to the heat, add in the honey, and combine with 1 tsp of water. Bubble for 3-4 minutes until foamy and darker in colour, gently swirling the pan occasionally. Stir through 1 tsp of butter and allow to bubble for 1 minute. Add in the toasted pecans and mix until coated. Evenly pour onto the greased tray, sprinkle with salt, and set aside to cool. YUM!: Dish up a heap of spelt and top with the green salad. Lay over the sirloin slices and pour over any pan juices to taste. Scatter over the pecan brittle and drizzle with tahini dressing. Garnish with the remaining shredded basil and crumble over the remaining feta. Dinner is served! DRESSING: Boil the kettle. Combine the tahini with the white wine vinegar to taste. Mix in 1 tbsp of olive oil and 2 tbsp of boiling water. Season to taste and set aside for serving. SALAD TIME: Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling, blanch the sliced beans for 2-3 minutes until cooked al dente. In the final 30 seconds, pop in the peas to plump them up. Drain on completion and run under cold water. Place in a bowl with the rinsed green leaves and crumble in three-quarters of the drained feta. Add three-quarters of the shredded basil, a drizzle of oil, and some seasoning. Toss and set aside for serving. SIZZLING SIRLOIN: When the spelt has 5 minutes remaining, pat the steak dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, sear the steak fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the steak.) During the final 1-2 minutes, baste the steak with a knob of butter and the Moroccan Rub to taste. Remove from the pan and rest for 5 minutes before slicing. Roughly chop the hardened brittle. SUPERGRAIN!: Rinse the spelt and place in a pot. Submerge in 500ml of salted water, place over a medium-high heat, and pop on a lid. Once boiling, reduce the heat and simmer for 30-40 minutes with the lid slightly ajar until tender. Stir occasionally, adding more water if required. Remove from the heat on completion and drain if necessary.
What should be prepared from my kitchen to make Sirloin & Spelt Power Bowl?
Beef, Beef Sirloin, Feta, Fresh Basil, Green Beans, Green Leaves, Honey, NOMU Moroccan Rub, Pea, Pearled Spelt, Pecan Nut, Tahini, White Wine Vinegar
How many calories does Sirloin & Spelt Power Bowl have?
calories
How much fat content does Sirloin & Spelt Power Bowl have?
grams