Middle Eastern Spiced Fennel Salad with Irish Beef Strips
with Greek style cheese and sweet chilli drizzle
A recipe conveniently customised just to your liking.
Tags:
Super Quick
Allergens:
Wheat
•Cereals containing gluten
•Sesame
•Mustard
•Milk
•Soya
•May contain traces of allergens
The quantities provided above are averages only.
Total
Cooking Time
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Fennel
150 grams
Couscous
(Contains: Soya, May contain traces of allergens, Wheat, Cereals containing gluten)
5 grams
Mint
2 sachet(s)
Middle Eastern Style Spice Mix
(Contains: Sesame, Mustard)
1 pack(s)
Chickpeas
1 sachet(s)
Vegetable Stock
1 unit(s)
Orange
1 sachet(s)
Sweet Chilli Sauce
100 grams
Greek Style Cheese
(Contains: Milk)
250 grams
Irish Beef Strips
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
Nutrition Values
Energy (kJ)3813 kJ
Energy (kcal)911 kcal
Fat23.1 g
of which saturates11.1 g
Carbohydrate104.3 g
of which sugars23.4 g
Dietary Fiber18.2 g
Protein58.5 g
Salt4.5 g
Potassium628.1 mg
Calcium112.7 mg
Iron1.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Sieve
•Pot with Lid
Cooking steps
1
- Pour 600ml water (per 2P) into a pot, stir in the stock and bring to the boil.
- Stir in the pearled couscous, bring back up to the boil and simmer, covered, 12-15 mins.
- Drain in a sieve and pop back in the pot. Season to taste with salt and pepper.
- Cover with a lid and leave to the side until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Trim the root tip and green stalks of the fennel. Halve lengthways and thinly slice. Drain and rinse the chickpeas in a sieve.
- Zest the orange. Juice half and cut the rest into small pieces.
- Pick the mint leaves and roughly chop.
- Place a pan over high heat with a drizzle of oil.
- Once hot, add the chickpeas, Middle Eastern spice mix and fennel. Fry until fennel is softened, 8-10 mins. Season to taste with salt and pepper. Remove once cooked.
3
- Place a large pan over high heat with a drizzle of oil.
- Season the beef with salt and pepper.
- Once the oil is hot, fry the beef until browned, 2-3 mins. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
4
- Toss the drained couscous with half the mint leaves, half the orange zest and fried fennel.
- Season to taste with salt, pepper, and orange juice.
- Thinly slice the beef widthways then divide between bowls along with the couscous. Serve topped with a drizzle of sweet chilli sauce.
- Finish with a crumbling of Greek style cheese and garnish with remaining orange zest and mint.
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