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

Honey Chermoula Beef and Charred Courgette

with Dill Yoghurt and Rice

Looking for a quick and tasty midweek dinner option? Try cooking up our Honey Chermoula Beef and Charred Courgette in just 20-25 minutes for a delicious and speedy meal.

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

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


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
Large Frying Pan
Garlic Press
Medium Bowl
Small Bowl


Cook the Rice

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 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.

Get Charring

a) Meanwhile, trim the courgette, then quarter lengthways. Chop into 1cm chunks.

b) Heat a drizle of oil in a large frying pan on high heat. 

c) 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.

Prep Time

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 (now empty) frying pan.

Fry the Beef

a) Heat the frying pan on medium-high heat (no oil).

b) Once 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. It's cooked when no longer pink in the middle.

c) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. 

All Together Now

a) Add the garlic, chermoula spice mix and tomato puree to the beef. Fry for 2 mins.

b) Stir in the chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower to a simmer. Cook until thickened slightly, 3-4 mins.

c) In the meantime, in a small bowl, mix together the yoghurt and dill. Season with salt and pepper.

d) When the beef has finished cooking, stir through the honey. TIP: If your honey has hardened, pop in a bowl of hot water for 1 min.

Serve Up

a) Stir the charred courgette through the sauce.

b) Taste and  season with salt and pepper if needed. Add a splash of water if you feel it needs it.

c) Share the rice between your plates.

d) Top with your chermoula beef and finish with a dollop of dill yoghurt.