• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook half the garlic until fragrant, 1-2 minutes. Add basmati rice, currants the water (for the rice) and a generous pinch of salt. Stir, then bring to boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes. • Stir through baby spinach leaves until wilted. TIP: The rice will finish cooking in its own steam, so don't peek!

• When the rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook plant-based mince, breaking up with a spoon, until just browned, 4-5 minutes. • Reduce heat to medium, then add tomato paste, chermoula spice blend and remaining garlic. Cook until fragrant, 1 minute. • Stir in the water (for the sauce), the plant-based butter and a pinch of brown sugar. Simmer until slightly thickened, 1-2 minutes. • Season with salt and pepper to taste. Remove from heat.

• Meanwhile, roughly chop cucumber, baby capsicum and mint leaves. • In a medium bowl, combine cucumber, baby capsicum and mint. • Add a drizzle of olive oil and the white wine vinegar. Toss to coat. Season to taste.

• Divide spinach rice between bowls. • Top with Moroccan plant-based mince and cucumber mint salsa. • Sprinkle with flaked almonds to serve. Enjoy!