Beef Kofta and Veggie Hash
with Garlic Hummus
Inspired by the ever-tasty and filling Mezze platter, this veggie hash hits all the right notes without the need for pita! Spiced beef kofta adorns perfectly golden hash packed full of peppers, zucchini and eggplant. Don't forget to top it all off with garlic hummus!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
57 g
Hummus
(Contains Sesame)
160 g
Eggplant
160 g
Sweet Bell Pepper
7 g
Parsley
1 tbsp
Dukkah Spice
(Contains Tree nuts, Sesame)
200 g
Zucchini
2 tbsp
Garlic Puree
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Cut the zucchini in half lengthwise, then into 1/4-inch half-moons. Core, then cut pepper into 1/2-inch pieces. Cut eggplant into 1/2-inch cubes. Roughly chop parsley
Combine beef, Dukkah Spice, panko, half the garlic puree, half the parsley and 1/4 tsp salt (dbl for 4 ppl) in a medium bowl. Season with pepper. Roll mixture into six 2x1-inch logs (twelve logs for 4 ppl).
Add the kofta to a parchment-lined baking sheet. Bake in the middle of the oven, until golden and cooked through, 12-16 min. **
While the kofta bake, heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp oil, then zucchini, peppers and eggplant. Season with salt. Cook, stirring often, until tender-crisp, 6-8 min. (NOTE: For 4 ppl, cook in two batches, using 2 tbsp oil for each batch.)
While veggies cook, add hummus, mayo, 2 tsp water (dbl for 4 ppl) and remaining garlic puree to a small bowl. Season with salt and pepper, then stir to combine.
Divide veggie hash between plates, then top with beef koftas. Spoon garlic hummus over top. Sprinkle with feta and remaining parsley.
