Chermoula Beef & Garlic Rice Bowl

While the veggies are roasting, finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the 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 has absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, combine the chermoula spice blend and a drizzle of olive oil in a medium bowl. Season with salt and pepper. Add the beef strips and toss to coat. Set aside. Finely chop the tomato. Pick the mint leaves and thinly slice. In a second medium bowl, combine the tomato and mint. Drizzle with olive oil, season with salt and pepper and toss to combine. Set aside. Add the Greek-style yoghurt to a small bowl. Season with salt and pepper and stir to combine. Set aside.

Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a second small bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips, in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate. TIP: Cooking the meat in batches over a high heat helps it stay tender.