Balanced Moroccan Lamb and Feta

Nutrition per serve

Ingredients

• 125g brown rice
• 1pcs tomato
• 1pcs red onion
• 1bunch parsley
• 2clov garlic
• 300g lamb mince
• 10g Moroccan seasoning
• 50g feta
• 15ml white wine vinegar
• 15ml olive oil
• 5ml honey

Method

1. Step 1 — Cook rice
   Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 25-27 mins until tender. Drain, then return to the pan.
2. Step 2 — Prep ingredients
   Meanwhile, finely chop the tomato and onion. Finely chop the parsley leaves and stems. Crush or finely chop the garlic.
3. Step 3 — Make dressing
   Put 1 tbs white wine vinegar, 3 tsp olive oil and 1 tsp honey in a bowl. Season with salt and pepper and stir to combine.
4. Step 4 — Cook lamb
   Heat 1 tsp olive oil in a medium frypan over high heat (see Kitchen 101). Cook the lamb mince and garlic, breaking up the lumps with a spoon, for 3-4 mins until browned. Add the Moroccan seasoning and cook, stirring, for 1 min or until fragrant. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Crumble the feta. Add the feta, tomato, onion, parsley and dressing to the rice and stir to combine. Taste, then season with salt and pepper. Divide the brown rice tabouleh and Moroccan lamb among bowls and enjoy!
6. Step 6 — Kitchen 101
   Cooking the lamb mince over high heat ensures it browns nicely and doesn't stew.

Allergens

Sulfit, Milch