Honey Chermoula Beef and Charred Courgette
with Dill Yogurt and Rice
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Basmati Rice
1 unit(s)
Courgette
(May contain Celery)
2 unit(s)
Garlic Clove
1 bunch(es)
Dill
240 grams
British Beef Mince
1 sachet(s)
Chermoula Spice Mix
30 grams
Tomato Puree
10 grams
Chicken Stock Paste
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
15 grams
Honey
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, trim the courgette, then quarter lengthways. Chop into 1cm chunks.
b) Heat a large frying pan on high heat (no oil). When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins - this will result in the courgette picking up some nice colour.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Roughly chop the dill (stalks and all).
c) Once the courgettte is cooked, season with salt and pepper, then transfer to a medium bowl.
d) Wipe out the pan.
a) Heat the [now empty] frying pan on medium-high heat (no oil).
b) Once the pan is hot, add the beef mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
c) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
a) Add the garlic, Chermoula spice mix and tomato puree and fry for 2 mins.
b) Stir in the chicken stock paste and water for the sauce (see pantry for amount). Bring up to a boil, then lower to a simmer. Cook until thickened slightly, 3-4 mins.
c) In the meantime, in a small bowl, mix together the yogurt and dill. Season with salt and pepper.
d) When the beef has finished cooking, stir through the honey.
a) Stir the courgette into the sauce.
b) Taste, season with salt and pepper if needed. Add a splash of water if you feel it needs it.
c) Share the rice between your serving plates.
d) Top with your chermoula beef. Finish with a dollop of dill yogurt.
Enjoy!
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