with Cauli Rice Toss & Garlic Yoghurt
Make something different for dinner with this moreish Moroccan-inspired dish. Together with the vibrant red harissa paste, the paprika, cumin and turmeric in our chermoula spice blend transforms the beef mince into something sublime. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Tomato
1
Baby spinach leaves
1 bag
Garlic
2 clove
Carrot
1
Butter
40 g
Cauliflower rice
1 packet
Salt
0.25 tsp
Beef mince
1 packet
Tomato paste
1 packet
Chermoula spice blend
1 sachet
Water
0.5 cup
Harissa paste
1 packet
Sugar
1 pinch
Greek-style yoghurt
1 packet
• Roughly chop tomato and baby spinach leaves. • Finely chop garlic. Grate the carrot. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add garlic and cook until, fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture. Stir to combine. Season to taste.
• Return frying pan to high heat with 1/2 the butter and a drizzle of olive oil. • Add cauliflower rice, carrot and the salt and cook, until softened, 2-4 minutes. • Transfer to a large bowl. Add tomato and baby spinach. Toss to combine. Season to taste. Cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, add beef mince and cook, breaking up with spoon, until browned, 4-5 minutes. • Add tomato paste, chermoula spice blend and remaining butter and cook, until fragrant, 1 minute. • Add the water, harissa paste and a pinch of sugar. Simmer until slightly thickened, 2-3 minutes. Season to taste.
• Divide cauli rice toss between bowls. • Top with harissa-tomato beef. • Drizzle with garlic yoghurt to serve.
2295
kJ
Energy (kJ)
32.9
g
Fat
17.5
g
of which saturates
23
g
Carbohydrate
18.7
g
of which sugars
9.6
g
Dietary Fibre
35.9
g
Protein
1156
mg
Sodium
