Hot Honey Lean Beef & Roasted Sweet Potato

• Meanwhile, slice lemon into wedges.
• Thinly slice garlic. 
• Slice avocado in half, then scoop out flesh and 
thinly slice. Thinly slice kale, discarding any larger 
pieces of stalk.
• In a small bowl, add Greek-style yoghurt 
and fetta cubes. Mash to combine. Season to taste 
with salt and pepper. Set aside.

• To a small microwave-safe bowl, add a pinch 
of chilli flakes (if using), the honey and a good 
squeeze of lemon juice.
• Microwave in 10 second bursts, until warmed 
through. Set aside.  

• When the sweet potato has 10 minutes remaining, 
heat a large frying pan over high heat with a drizzle 
of olive oil.
• Cook kale and garlic until softened and fragrant,  
2-3 minutes. Remove pan from heat, then add a 
good squeeze of lemon juice. Season to taste.
• Transfer to a bowl and cover to keep warm. 

• Return the frying pan to high heat. 
• Cook lean beef mince (no need for oil!) and 
chermoula spice blend, breaking up with a spoon, 
until just browned, 3-4 minutes.