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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 240g Tenderstem broccoli
- 3 sweet potato
-
500g beef mince(british beef mince (10% fat))
- 2 unwaxed lime
- 2 tbsp tahini (Sesame)
- 1 handful of fresh mint
- 220g baby plum tomatoes
- 20g flaked almonds (Nuts)
-
2 tbsp tagine paste(Water, Sunflower Oil, Onions, Tomato Puree, Coriander Leaf, Parsley, Paprika, Salt, Smoked Paprika, Garlic Puree, Cornflour, Lemon Juice Concentrate, Lemon Zest, Ground Cumin, Ground Coriander)
- 2 pepper
- 1 cucumber
- 1 handful of fresh coriander
- 3 garlic clove
- 4 spring onion
Allergens
Contains:
Sesame, Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 91Kcal | 631Kcal |
| 380kJ | 2640kJ | |
| Fat | 3.7g | 26g |
| of which saturates | 1.1g | 7.5g |
| Carbohydrates | 10g | 68g |
| of which sugars | 3.4g | 24g |
| Protein | 5.2g | 36g |
| Salt | 0.08g | 0.55g |
| Fibre | 1.9g | 13g |
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Beef Kibbeh, Sweet Potato Hummus & Roasted Broccoli
Introduce the kids to kibbeh – these herby meatballs, made from grass-fed British beef, are little parcels of deliciousness. We pair them with homemade sweet potato hummus and garnish with mint, almonds and lime.
Cooking Instructions
Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Thinly slice the spring onions. Finely chop the coriander. Remove half the mint leaves from their stalks and finely chop. Finely chop or crush the garlic. Cut the broccoli into thirds. Deseed the peppers and cut into 2cm squares.
- Cut the potatoes into 2cm cubes and place in a saucepan. Cover with salted boiling water and simmer for 15-18 mins, until softened, then drain.
- Make the kibbeh; add half the spring onions and half the chopped herbs to a bowl along with the beef and spice paste. Mix thoroughly, then form into 12 teardrop-shaped meatballs. Heat a medium, non-stick frying pan with 1 tsp oil on a medium-high heat. Add the kibbeh and cook for 10 mins, turning regularly, until golden and cooked through.
- Meanwhile, place the peppers and broccoli onto a lined baking tray; roast for 10 mins. While they are roasting, thinly slice the cucumber into half-moons. Halve the tomatoes.
- Make the hummus; return the potatoes to the saucepan. Add the garlic, tahini and the remaining chopped herbs. Squeeze in the juice from 1 lime. Season with sea salt and black pepper, mash, then cover to keep warm.
- Serve the sweet potato hummus topped with broccoli and peppers. Place the kibbeh, cucumber, tomatoes and spring onions over the top. Garnish with the remaining mint, almonds and remaining lime, cut into wedges.
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