Cal Smart Beef and Bulgur Salad
with Pickled Cabbage and Herbed Garlic Sauce
This recipe is a sticky and savoury take on tabbouleh salad. Lean ground beef seasoned with our Shawarma Spice Blend tops a hearty pile of veggies and bulgur. A drizzle of tangy herbed yogurt sauce finishes off this dinner that you'll never believe is less than 650 calories per portion!
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
½ cup
Bulgur Wheat
(Contains Wheat)
113 g
Arugula and Spinach Mix
113 g
Red Cabbage, shredded
7 g
Parsley
80 g
Tomato
2 unit
Garlic, cloves
50 mL
Greek Yogurt
(Contains Milk)
3 tbsp
Red Wine Vinegar
(Contains Sulphites)
2 tbsp
Tahini
(Contains Sesame)
1 tbsp
Shawarma Spice Blend
(Contains Sulphites)
1 tbsp
Chicken Stock Powder
(Contains Soy)
Not included in your delivery
½ tbsp
Unsalted Butter*
(Contains Milk)
2.25 tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce.Garlic Guide for Step 4 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Add stock powder, 3/4 cup water and 1/2 tbsp butter (dbl both for 4 ppl) to a small pot. Cover and bring to a boil over high heat.Once boiling, add bulgur. Stir to combine, then cover and remove the pot from heat.Let stand until bulgur is tender and liquid is absorbed, 15-16 min.Fluff bulgur with a fork.
Meanwhile, add cabbage, 2 tbsp vinegar, 1/3 cup water and 2 tsp sugar (dbl all for 4 ppl) to a medium pot. Season with salt. Bring to a simmer over medium-high heat.Once simmering, cook, stirring often, until sugar dissolves, 1-2 min.Remove the pot from heat. Transfer cabbage, including pickling liquid, to a medium bowl. Place in the fridge to cool.
Cut tomato into 1/2-inch pieces.Peel, then mince or grate garlic.Roughly chop parsley.Add remaining vinegar and half the tahini to a large bowl. Season with salt and pepper, then stir to combine. Add tomatoes and arugula and spinach mix. (Note: Do not toss until step 6!)
Add half the yogurt (use all for 4 ppl), half the parsley, remaining tahini, 1/4 tsp sugar, 1 tbsp water (dbl both for 4 ppl) and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) (TIP: For a lighter sauce consistency, add more water, 1-2 tbsp at a time, if desired.) Season with salt and pepper, then whisk to combine.
Heat a large non-stick pan over medium-high heat.When hot, add beef to the dry pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**Add Shawarma Spice Blend, remaining garlic and 2 tbsp water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring occasionally, until fragrant, 1 min.
Fluff bulgur with a fork, then stir in remaining parsley.Drain pickled cabbage, discarding liquid. Add cabbage and bulgur to bowl with prepped salad. Toss to combine.Divide salad between plates. Top with beef.Dollop herbed garlic sauce over top.
