Honey Chermoula Beef and Charred Courgette
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Honey Chermoula Beef and Charred Courgette

with Dill Yogurt and Rice

High Protein

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.

Preparation Time20 minutes
Cooking time25 minutes


serving amount

150 grams

Basmati Rice

1 unit(s)


(May contain Celery)

2 unit(s)

Garlic Clove

1 bunch(es)


240 grams

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


Not included in your delivery

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2779 kJ
Energy (kcal)664 kcal
Fat25.1 g
of which saturates11.2 g
Carbohydrate75.7 g
of which sugars14.3 g
Protein37.9 g
Salt1.69 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Chopping Board
Large Frying Pan
Garlic Press
Medium Bowl
Small Bowl



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.