Dukkah Beef & Buttery Freekeh

While the freekeh is cooking, cut the cauliflower into florets. Cut the carrot into bite-sized chunks. Cut the white and light green parts of the leek into rounds. Place the veggies on a lined oven tray. Drizzle with olive oil, sprinkle with the chermoula spice blend and season with salt and pepper. Toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.

While the veggies are roasting, combine the dukkah, a drizzle of olive oil and a pinch of salt and pepper in a medium bowl. Add the beef strips, then toss to coat and set aside.

Zest the lemon to get a generous pinch and slice into wedges. In a small bowl, combine the Greek-style yoghurt and a squeeze of lemon juice. Set aside.

When the freekeh has 5 minutes cook time remaining, heat a large frying pan over a 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. When the freekeh is done, add the roasted veggies, lemon zest and torn parsley to the saucepan. Stir to combine. Season with salt and pepper.