Za’atar-Spiced Beef Mezze Plate

with Harissa-Roasted Chickpeas & Yogurt

30 MIN

6 SmartPoints®

2 Servings

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From the Test Kitchen

Mezze, a style of dining in the Middle East and Mediterranean, features a spread of small, individual dishes served together. Our take highlights spiced beef, crisp vegetables, smoky roasted chickpeas, and sautéed zucchini—all brought together with a drizzle of tangy Greek yogurt.

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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Nutrition

PER SERVING
Calories

540 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Thinly Sliced Beef
1 15.5 -Ounce Can Chickpeas
6 oz Carrots
2 cloves Garlic
3 oz Radishes
1 Tbsp Red Harissa Paste
½ cup Plain Nonfat Greek Yogurt
1 Tbsp Rice Vinegar
1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
1 Zucchini

step-by-step

instructions

Cook Along

1 Prepare & roast the chickpeas:

Place an oven rack in the center of the oven, then preheat to 450°F. Drain and rinse the chickpeas; spread onto a paper towel-lined sheet pan. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. In a large bowl, whisk together 1 teaspoon of olive oil and as much of the harissa paste as you’d like, depending on how spicy you’d like the dish to be. Add the chickpeas; season with salt and pepper and toss to coat. Line the sheet pan with foil. Place the dressed chickpeas on the foil and arrange in an even layer. Roast 22 to 24 minutes, or until the chickpeas are golden brown (be careful, as the chickpeas may pop as they roast). Remove from the oven.

2 Prepare the remaining ingredients & marinate the vegetables:

While the chickpeas roast, wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Peel the carrots and grate on the large side of a box grater. Halve the radishes lengthwise, then thinly slice crosswise. Combine in a bowl; add the vinegar. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

3 Cook the beef:

While the vegetables marinate, separate the beef; pat dry with paper towels. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the beef in an even layer and 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 bowl and top with all but a pinch of the za’atar; stir to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.

4 Cook the zucchini:

Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat. Taste, then season with salt and pepper if desired.

5 Finish & serve your dish:

While the zucchini cooks, in a bowl, combine the yogurt and 2 tablespoons of water. Taste, then season with salt and pepper if desired. Serve the cooked beef with the cooked zucchini, roasted chickpeas, and marinated vegetables. Drizzle with the yogurt and garnish with the remaining za’atar. Enjoy!