Middle Eastern Beef Salad

with Chayote Squash & Za’atar Pita Croutons

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 560 calories
WW Freestyle
11 Smart Points

We’re topping this flavor-packed salad with bites of tender beef seared in a coating of ras el hanout—a warming blend of cumin, coriander, cinnamon, and more, whose bold flavor is delightfully contrasted by our creamy yogurt dressing.This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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fresh
ingredients
Middle Eastern Beef Salad with Chayote Squash & Za’atar Pita Croutons
Title
  • 10 oz Thinly Sliced Beef
  • 2 Pocketless Pitas
  • 1 Romaine Lettuce Heart
  • 4 oz Grape Tomatoes
  • 1 clove Garlic
  • 1 Chayote Squash
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 Tbsp Ras El Hanout
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
  • 1 Tbsp Apple Cider Vinegar
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Roughly chop the lettuce. Halve the tomatoes. Combine in a  large bowl. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use  the small side of a box grater). Small dice the pitas. Halve the squash lengthwise. If present, remove the pit, then medium dice the squash. 

Make the pita croutons:
2 Make the pita croutons:

Place the diced pitas on a sheet pan. Drizzle with 1 1/2 teaspoons of olive oil and season with salt, pepper, and enough of the za’atar to coat (you may have extra); toss to thoroughly coat. Arrange in an even layer. Toast 5 to 6 minutes, or until golden brown and crispy. Remove from the oven

Cook the beef:
3 Cook the beef:

Meanwhile, separate the beef; pat dry with paper towels. Place in a bowl and season with salt, pepper, and half the ras el hanout (you will have extra); toss to coat. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring,  2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Cook the squash:
4 Cook the squash:

In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the diced squash in an even layer. Cook, without stirring, 3 to  4 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Loosely cover the pan with foil and cook, stirring occasionally, 3 to 4 minutes, or until the squash is softened and the water has cooked off. Add the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until combined.

Make the dressing:
5 Make the dressing:

Meanwhile, in a bowl, combine the yogurt, 1 teaspoon of olive oil, 1 tablespoon of water, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired. 

Make the salad & serve your dish:
6 Make the salad & serve your dish:

Add the dressing to the bowl of prepared lettuce and tomatoes; toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked beef, cooked squash, and  pita croutons. Enjoy! 

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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Roughly chop the lettuce. Halve the tomatoes. Combine in a  large bowl. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use  the small side of a box grater). Small dice the pitas. Halve the squash lengthwise. If present, remove the pit, then medium dice the squash. 

2 Make the pita croutons:

Place the diced pitas on a sheet pan. Drizzle with 1 1/2 teaspoons of olive oil and season with salt, pepper, and enough of the za’atar to coat (you may have extra); toss to thoroughly coat. Arrange in an even layer. Toast 5 to 6 minutes, or until golden brown and crispy. Remove from the oven

Make the pita croutons:
Cook the beef:
3 Cook the beef:

Meanwhile, separate the beef; pat dry with paper towels. Place in a bowl and season with salt, pepper, and half the ras el hanout (you will have extra); toss to coat. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring,  2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

4 Cook the squash:

In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the diced squash in an even layer. Cook, without stirring, 3 to  4 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Loosely cover the pan with foil and cook, stirring occasionally, 3 to 4 minutes, or until the squash is softened and the water has cooked off. Add the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until combined.

Cook the squash:
Make the dressing:
5 Make the dressing:

Meanwhile, in a bowl, combine the yogurt, 1 teaspoon of olive oil, 1 tablespoon of water, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired. 

6 Make the salad & serve your dish:

Add the dressing to the bowl of prepared lettuce and tomatoes; toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked beef, cooked squash, and  pita croutons. Enjoy! 

Make the salad & serve your dish: