Take your dinners to the next level with the flavours of Morocco.


·       ¾ cup brown rice

·       2 teaspoons olive oil

·       400g beef rump, finely diced

·       1 teaspoon Moroccan spice mix

·       1 red onion, peeled and chopped

·       1 garlic clove, chopped

·       1 handful baby spinach leaves

·       1 tablespoon peanuts

·       1 cube beef stock

·       ½ cup bean sprouts

·       1 large potato, diced

·       2 cups mixed lettuce leaves, torn

·       1 medium carrot, grated

·       Small handful coriander, roughly chopped

·       2 limes, 1 juiced and 1 cut into wedges

Cook the rice according to the instructions on the packet. Heat a frying pan over medium-high heat. Add half the olive oil, the beef and the Moroccan spice mix and fry for 2-3 minutes. Add the garlic, potato and onion and fry for 3-4 minutes, until brown.

Add the baby spinach and the peanuts and stir fry until the spinach has wilted. Add the stock and 2 cups water and bring to the boil, then reduce the heat and simmer while you make the salad.

Put the lettuce in a bowl with the bean sprouts, carrots and coriander. Dress with the remaining olive oil, juice from 1 lime and pinch of pepper.

Serve the beef on top of the rice and finish with the salad.


Melanie McGrice in the kitchen

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