Middle Eastern-Inspired Spiced Beef & Herb Salad

Ingredients

Here are the following ingredients:

Spiced Beef

• ¼ cup (60 mL) canola oil
• 4 lb (2 kg) Ground Beef (Medium)
• 8 oz (250 g) finely chopped onion, about 2 cups (500 mL)
• ¼ cup (60 mL) minced garlic
• ¼ cup (60 mL) ground cumin
• ¼ cup (60 mL) paprika
• 4 tsp (20 mL) ground turmeric
• 4 tsp (20 mL) kosher salt
• 2 tsp (10 ml) freshly ground black pepper
• 1 tsp (5 mL) ground cardamom
• ½ tsp (2 mL) ground cinnamon
• ½ cup (125 mL) pomegranate molasses

Lemon-Tahini Dressing

• 1 cup (250 mL) tahini paste
• ½ cup (125 mL) lemon juice
• ½ cup (125 mL) light olive oil
• ¼ cup (60 mL) white wine vinegar
• 3 tbsp (45 mL) honey
• 2 tbsp (30 mL) minced garlic
• 1 tsp (5 mL) kosher salt
• ½ tsp (2 mL) freshly cracked black pepper
• ¼ tsp (1 mL) cayenne pepper

Fresh Herb Blend

• 3 oz (90 g) thinly sliced green onion, about 1 cup (250 mL)
• ½ oz (15 g) torn fresh dill fronds, about 1 cup (250 mL)
• ½ oz (15 g) torn fresh mint leaves, about 1 cup (250 mL)
• 20 g torn fresh parsley leaves, about 1 cup (250 mL)

Service

• 1¾ lb (875 g) packed arugula, about 32 cups (8 L)
• 1 lb (500 g) shaved red onion, about 4 cups (1 L)
• 10 oz (300 g) pomegranate arils, about 2 cups (500 mL)
• 7 oz (200 g) sliced toasted unsalted almonds, about 2 cups (500 mL)
• 8 oz (250 g) crumbled feta, about 2 cups (500 mL)

Preparation

1. Spiced Beef: Heat oil in large skillet over medium-high heat. Cook ground beef until browned. Drain off fat.
2. Add onion, garlic, cumin, paprika, turmeric, salt, pepper, cardamom and cinnamon.  Cook until softened. Stir in ½ cup (125 mL) water and pomegranate molasses. Cook until water has evaporated but mixture is still moist. Cool, cover and refrigerate.
3. Lemon-Tahini Dressing: Whisk tahini with lemon juice, olive oil, vinegar, honey and ½ cup (125 mL) warm water until smooth. Stir in garlic, salt, pepper and cayenne.
4. Fresh Herb Blend: Toss together green onion, dill, mint and parsley. Cover and refrigerate.

Service

1. Warm ⅔ cup (150 mL) beef mixture in skillet until heated through. Add a splash of water or stock to loosen, if needed.
2. Toss 2 cups (500 mL) arugula with ¼ cup (60 mL) red onion, 2 tbsp (30 mL) EACH Fresh Herb Blend, pomegranate arils and sliced almonds.
3. Plate salad and top with warmed beef. Garnish with 2 tbsp (30 mL) EACH feta and Fresh Herb Blend. Serve 3 tbsp (45 mL) Lemon-Tahini Dressing on the side. 

Beef Cuts