Creamy Tahini and Harissa Beef-Test
with Roasted Sweet Potatoes and PitaCalories
:
890 kcalProtéines
:
38g protéinesDurée de préparation
:
15 minutesDifficulty
:
FacileÉpicée (au goût)
Rapido
Allergènes:
- Sésame
- Soya
- Lait
- Blé
- Oeuf
- Lait
- Moutarde
- Sulfites
- Blé
- Crustacés
- Oeuf
- Poisson
- Gluten
- Peut contenir des traces d’allergènes
Spiced with bold harissa, this savory ground beef is paired with a refreshing tomato-cucumber salad, drizzled with creamy tahini sauce, and served alongside a crunchy flatbread. A vibrant, flavor-packed bite with middle eastern flair.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
quantité par portion
250 g
Bœuf haché
1 pièce(s)
Oignon rouge
2 cs
Sauce tahini
(Contient: Sésame, Soya Peut contenir : Lait, Moutarde, Sulfites, Blé, Crustacés, Oeuf, Poisson, Gluten)
1 pièce(s)
Citron
7 g
Mélange d'épices façon harissa
3 pièce(s)
Gousses d'ail
2 pièce(s)
Mini concombres
1 pièce(s)
Tomate
2 pièce(s)
Pain plat
(Contient: Soya, Lait, Blé Peut contenir : Gluten)
7 g
Coriandre
56 g
Mélange roquette et épinards
43 ml
Vinaigrette crémeuse
(Contient: Lait, Oeuf)
Pas inclus dans votre livraison
3 cc
Sel*
1 cc
Poivre*
2 cs
Huile*
½ cc
Sucre*
Ustensiles
•Bol à mélanger, moyen
•Petit bol
•Plaque de cuisson
•Spatule
•Grande poêle antiadhésive
•Grand bol
Instructions
1
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Mince or grate the garlic.
- Zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
- Finely chop the cilantro.
2
- Cut the tomatoes into 1/2-inch pieces.
- Quarter cucumber. Cut into 1/2-inch pieces.
- Peel, then cut onion into 1/2-inch pieces.
- To a small bowl, add creamy dressing, 1 tbsp (2 tbsp) tahini, half the garlic, lemon zest and 1 tsp (2 tsp) lemon juice. Season with pepper, then stir to combine.
3
- Cut flatbreads into 8 equal wedges. To an unlined baking sheet, add wedges, 1 tbsp (2 tbsp) oil, salt and pepper, then toss to coat. Arrange in a single layer.
- Bake in the top of the oven for 5-6 min until golden and crisp. (TIP: Keep an eye on them so they don't burn!)
4
- Meanwhile, heat a large non-stick pan over medium-high heat.
When hot, add 1/2 tbsp (1 tbsp) oil, then beef. - Cook, breaking up beef into smaller pieces, until no pink remains 4-5 min.**Carefully drain and discard excess fat. Add harissa spice blend, remaining tahini and 2 tbsp (4 tbsp) water. Cook, stirring often, until fragnant, 1-2 min. Season with salt, pepper and half the coriander. Transfer beef to a plate
5
- To a large bowl, whisk together 1 tbsp (2 tbsp) oil, remaining minced garlic, 1/2 tsp (1 tsp) sugar and remaining lemon juice. Add tomatoes, cucumber and red onion, then toss to combine.
- Add arugula and spinach, then toss to combine.
6
- Divide beef between plates, spoon over creamy tahini dressing and sprinkle with remaining coriander.
- Divide salad between plates.
- Divide toasted pita on the side.
- Squeeze a lemon wedge over top, if desired.
