Middle Eastern Beef & Veggie Platter
with Zesty Hummus & Lemon-Tahini Sauce
Cooking time
25 minutes
Servings
2/4
Calories
590 /serving
For this slow carb spread, you’ll pair spiced ground beef with a select duo of roasted veg. Beets and cauliflower come out of the oven nicely browned. With a swoosh of zested hummus and drizzle of lemony tahini sauce over top, it’s a magic Middle Eastern moment.
We will send you:
- 250g Canadian-raised lean ground beef
- 225g Red beets
- 200g Cauliflower florets
- 1 Garlic clove
- 1 Lemon
- 15ml Tahini
- 120g Hummus
- 7g Paprika & Oregano spices (garlic, paprika, beef broth powder (wheat and sulphites), salt, onion, dextrose, oregano, yeast extract, black pepper, canola oil, cellulose, thyme, parsley, cinnamon, nutmeg, citric acid)
Contains: Sesame • Sulphites • Wheat
You will need:
Large pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Whisk
Zester
Total Fat
36 g
Saturated Fat
9 g
Sodium
690 mg
Total Carb
33 g
Sugars
13 g
Protein
35 g
Fibre
8 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- Peel and medium-dice the beets.
- On a lined sheet pan, separately toss the beets and cauliflower (halve if large) with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 20 to 23 min., until tender.
Cook the beef
- Meanwhile, roughly chop the garlic.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the beef* and ½ the garlic; season with the remaining spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
Mise en place
- Meanwhile, zest and juice the lemon.
- In a medium bowl, combine the hummus, lemon zest, ½ the lemon juice and S&P.
Make the sauce
- In a small bowl, whisk the tahini, remaining lemon juice and garlic, 1 ½ tbsp water (double for 4 portions) and S&P.
Plate your dish
- Divide the hummus between your plates and spread out in a circular motion.
- Top with the beef and vegetables.
- Drizzle with the sauce. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
