Turkish · Lunch
Cured Beef Slices Board (High-Protein)
Thinly sliced bresaola fans across a board with whipped feta-yogurt dip, hard-boiled eggs, warm spiced chickpeas, cucumber and walnuts. Cumin and paprika season the chickpeas; lemon and olive oil brighten the dip. Turkish-style high-protein grazing plate.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
635Calories
54.2gProtein
35.4gFat
25.9gCarbs
7.2gSugar
6.8gFiber
2480mgSodium
444mgChol
11.7gSat Fat
935mgPotassium
330mgCalcium
6.4mgIron
3.2mcgVitamin B12
8.8mgVitamin C
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Boil eggs in water over high heat for 9 minutes until yolks are set, then cool under cold running water and peel.
2
Whisk feta, yogurt, garlic, lemon juice and half the olive oil until pale and smooth with no visible feta lumps.
3
Warm chickpeas in a skillet with remaining olive oil, cumin and paprika over medium heat for 3 minutes until glossy.
4
Plate
Spread whipped feta dip on a board, fan bresaola slices over the center, arrange eggs, chickpeas and cucumber around edges. Scatter walnut and parsley, season with salt and pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g bresaola
- 4 oz114g feta
- 1/2 cup120g plain yogurt
- 44 large eggs
- 1 cup180g chickpea-cooked
- 11 cucumber (150g)
- 2 tbsp2 tbsp walnut
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp lemon juice
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp paprika
- 2 clove2 clove garlic
- salt, a pinch
- black pepper, a pinch
- 2 tsp2 tsp parsley, for garnish
