[Perfection Fresh] Ras El Hanout Veggie Mince
with Garlic Rice, Yoghurt & Lemony Quke Salad
- Milk
- Soy
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
3
Baby Cucumber
1 sachet
Middle Eastern seasoning
1
Garlic
1 packet
Baby Spinach Leaves
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
200 g
Plant-Based Mince
(Contains: Soy; May be present: Gluten, Wheat.)
1
Tomato
1
Lemon
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. • Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, roughly chop tomato, Quke and baby spinach leaves. • Slice lemon into wedges.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes.
• Add ras el hanout and cook until fragrant, 1 minute. • Remove from heat and stir through the honey and a splash of water. Season to taste.
• In a second medium bowl, combine a drizzle of olive oil and a good squeeze of lemon juice. • Season and add tomato, Quke and spinach and toss to coat.
• Divide garlic rice between bowls. Top with ras sel hanout veggie mince, lemony Quke salad and Greek-style yoghurt. • Serve with any remaining lemon wedges. Enjoy!
