Inspired by the ever-tasty and oh-so filling mezze platter, this veggie hash hits all the right notes without the need for pitas! Spiced beef koftas adorn a golden hash packed full of peppers, zucchini and broccoli. Don't forget to top it all off with a dollop of 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.
Sweet Bell Pepper
Feta Cheese, crumbled(ContainsMilk)
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut zucchini in half lengthwise, then into 1/4-inch half-moons. Core, then cut pepper into 1/2-inch pieces. Cut broccoli into bite-sized pieces. Roughly chop parsley. Peel, then mince or grate garlic.
Add beef, Dukkah Spice, panko, half the garlic, half the parsley and 1/4 tsp salt (dbl for 4 ppl) to a medium bowl. Season with pepper, then combine. Roll mixture into six 2-inch logs (12 logs for 4 ppl).
Arrange koftas on one side of a parchment-lined baking sheet. Add broccoli and 1 tbsp oil (dbl for 4 ppl) to the other side of the baking sheet. Season broccoli with salt and pepper, then toss to coat. Bake in the middle of the oven until broccoli is golden-brown and koftas are cooked through, 12-16 min. **
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then zucchini and peppers. (NOTE: For 4 ppl, cook in 2 batches, using 1 tbsp oil per batch.) Season with salt. Cook, stirring often, until tender-crisp, 6-8 min.
Meanwhile, add hummus, mayo, 2 tsp water (dbl for 4 ppl) and remaining garlic to a small bowl. Season with salt and pepper, then stir to combine.
Divide veggie hash and broccoli between plates, then top with beef koftas. Spoon garlic hummus over top. Sprinkle with feta and remaining parsley.