What do you get when you top our famous garlic rice with tender spiced beef and aromatic roasted veggies? You get a taste of the latest creation in the world of flavourful bowls! A light yoghurt and flaked almonds are the finishing touches in this bountiful meal.
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basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
chermoula spice blend
flaked almonds(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
Preheat the oven to 240°C/220°C fan-forced. Cut the cauliflower into small florets. Cut the parsnip (unpeeled) into 1cm chunks. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until nearly tender, 15 minutes. Remove the tray from the oven and sprinkle the dukkah over the veggies. Toss to coat, then roast until tender and golden, 5-10 minutes. TIP: Cut the veggies to size so they cook in time.
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. Cook the garlic 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.
Divide the garlic rice between bowls. Top with the chermoula beef and dukkah-roasted veggies. Spoon over the yoghurt and top with the mint salsa. Garnish with the toasted almonds.