Description

Eat Curious Dehydrated Mince is flavoured with aromatic spices and served with tabbouleh, refreshing garnishes and a creamy tahini yoghurt dressing in this Middle Eastern-inspired salad bowl. Topped with pomegranate seeds, bursting with sweetness, and crunchy toasted pine nuts, this salad perfectly combines bold flavours and delicate textures.

THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS CULINARY DIRECTOR RHYS

Rhys Richardson develops healthier, more sustainable recipes designed for real kitchens. With a background in contract catering and multi-site operations, he understands the balance between nutrition, cost, consistency, and scale. His approach blends practical foodservice thinking with bold flavours and strong presentation, creating dishes that are nutritious, simple to execute, and visually appealing. By combining culinary creativity with operational insight, Rhys demonstrates how Eat Curious ingredients can be used to deliver satisfying meals that support healthier, more sustainable menus.

Instructions

Rehydrate Eat Curious Dehydrated Mince: Spread the Eat Curious Dehydrated Mince evenly on a gastronorm tray. Soak in 900ml water for at least 30 minutes. Drain excess water.
Cook Dehydrated Mince: Coat the rehydrated mince in oil and seasoning. Cook in the oven at 180°C until core temperature is reached.
Prepare couscous tabbouleh: Cook couscous as per packet instructions, drizzle with olive oil, season, and stir with a fork. Cover and let sit for about 5 minutes. In a bowl, combine couscous, parsley, mint, pomegranate seeds, and pine nuts.
Tahini yoghurt dressing: In a small bowl, whisk together tahini, yoghurt, lemon juice, minced garlic, salt, and pepper.
Sumac onions: Mix onion, sumac, parsley, and lemon juice in a separate bowl.
Assemble the bowl: Place tabbouleh in a bowl, add cooked mince, cucumber ribbons, sprinkle with sumac onions, and drizzle tahini yoghurt dressing generously over. Garnish with fresh parsley leaves.