avec légumes poêlés et hummus à l’ail
Inspirée par le savoureux et rassasiant plateau de mezzé, notre poêlée de légumes fera de ce plat un succès assuré, et vous n’aurez pas même besoin de pitas! Les keftas de bœuf épicées s’apparient à merveille à la poêlée de poivrons, de courgettes et de chou-fleur dorés. N’oubliez pas de couronner le tout d’une touche de hummus à l’ail! « Faible en glucides » est basé sur un calcul considérant la quantité de glucides par portion.
Allergens
Utensils
Tags
Bœuf haché
250 g
Hummus
4 tbsp
Chou-fleur, en fleurons
285 g
Poivron
160 g
Persil
7 g
Épices à dukka
1 tbsp
Courgette
200 g
Gousses d'ail
2 unit
Mayonnaise
2 tbsp
Huile
2 tbsp
Sel
0.375 tsp
Chapelure panko
0.25 cup
Feta, émietté
0.25 cup
Poivre
0.125 tsp
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 cauliflower 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 cauliflower and 1 tbsp oil (dbl for 4 ppl) to the other side of the baking sheet. Season cauliflower with salt and pepper, then toss to coat. Bake in the middle of the oven until cauliflower 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 each 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 cauliflower between plates, then top with beef koftas. Spoon garlic hummus over top. Sprinkle with feta and remaining parsley.
820
kcal
Calories
59
g
Fat
13
g
Saturated Fat
37
g
Carbohydrate
10
g
Sugar
8
g
Dietary Fiber
38
g
Protein
85
mg
Cholesterol
1330
mg
Sodium
