• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Half-fill a medium saucepan with the boiled water. Add brown rice and bring to the boil over high heat. • Reduce heat to medium and simmer, uncovered, until rice is soft, 25-30 minutes. • Drain and return to saucepan. Cover to keep warm.

• Meanwhile, finely chop garlic and parsley. Cut tomato (see ingredients) and red onion into thin wedges. Thinly slice carrot into half-moons. Roughly chop silverbeet (see ingredients). • In a medium bowl, combine beef mince, garlic, parsley (reserve a pinch for garnish!), chermoula spice blend and some Greek-style yoghurt (1 tbs for 2 people / 2 tbs for 4 people). Season with salt and pepper. • Using damp hands, shape heaped spoonfuls of the beef mixture into small meatballs (4-5 per person). • Transfer meatballs to a baking dish. Drizzle with olive oil and turn to coat. Bake until browned, 10-15 minutes.

• While the meatballs are baking, heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook carrot and onion, stirring, until softened, 4-5 minutes. • Add tomato and silverbeet and cook until softened, 2 minutes. • Add tomato paste and the gluten-free plain flour and cook until fragrant, 1-2 minutes. • Add beef-style stock powder and the water and stir to combine. Season with salt and pepper.

• Remove baking dish from oven, then add tomato sauce mixture. • Turn meatballs to coat.

• Bake meatballs until sauce is slightly thickened, a further 8-10 minutes. • When the meatballs are done, remove from oven.

• Divide brown rice between bowls. Top with baked meatballs and veggie goulash. • Garnish with reserved parsley. Serve with remaining yoghurt. Enjoy!