• Roughly chop tomato and mixed leaves. • Finely chop garlic. Grate the carrot. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic 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, stirring, until softened, 2-4 minutes. • Transfer to a large bowl. Add tomato and mixed leaves. 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, cook beef mince, breaking up with spoon, until browned, 4-5 minutes. • Add chermoula spice blend and the remaining butter and cook, stirring, until fragrant, 1 minute. • Add passata (see ingredients), caramelised onion chutney and a pinch of sugar. Simmer until slightly thickened, 2-3 minutes. Season to taste. TIP: Drain the oil from the pan before adding the chermoula spice blend for the best results!

• Divide cauli rice toss between bowls. • Top with tomato and onion chutney beef. • Drizzle with garlic yoghurt to serve.