Warm Dukkah Beef Salad

Nutrition per serve

Ingredients

• 125g freekeh
• 300g beef stir-fry
• 5g kofta seasoning
• 1pcs red onion
• 2clov garlic
• 1pcs capsicum
• 1pcs zucchini
• 20g dukkah
• 1bunch parsley
• 23ml olive oil
• 15ml extra virgin olive oil
• 10ml red wine vinegar
• 5ml honey

Method

1. Step 1 — Cook freekeh
   Fill a medium saucepan three-quarters full with water and bring to the boil. Cook the freekeh, partially covered, for 18-20 mins until tender. Drain.
2. Step 2 — Prep ingredients
   Meanwhile, separate the beef stir-fry into a bowl. Add 1¾ tsp kofta seasoning* and 2 tsp olive oil, season with salt and pepper and stir to coat. Finely chop the onion. Crush or finely chop the garlic. Cut the capsicum into 2cm chunks. Quarter the zucchini lengthwise, then cut into 1cm chunks.
3. Step 3 — Make dressing
   Put 1 tbs extra virgin olive oil, 2 tsp red wine vinegar and 1 tsp honey in a large bowl, season with salt and pepper and whisk to combine.
4. Step 4 — Cook vegetables
   Heat 1 tbs olive oil in a medium frypan over high heat. Add the onion, garlic and capsicum and season with salt and pepper. Cook, stirring regularly, for 3 mins or until softened. Add the zucchini and cook, stirring regularly, for 3 mins or until the vegetables are just tender. Add the vegetables to the dressing.
5. Step 5 — Stir-fry beef
   Heat the same pan over high heat until very hot (beef stir-fry is best with hot, fast cooking; get the pan very hot before adding the beef and stick to the short cooking time). Stir-fry the beef for 1-2 mins until browned. Add the dukkah and stir for 30 secs or until fragrant. Remove from the heat.
6. Step 6 — Get ready to serve
   Coarsely chop the parsley leaves, discarding the stems. Add the parsley and freekeh to the vegetable mixture and stir to combine. Taste, then season with salt and pepper. Divide the freekeh mixture and beef among bowls to serve.

Allergens

Sulphites, Gluten, Wheat, Almond, Sesame