Harissa beef pilaf
Serves 4 Cost per serve $6.50 Time to make 30 min
1 medium onion, chopped 500g lean beef mince 4 teaspoons harissa paste 1 x 400g can cherry tomatoes 1 x 400g can no-added-salt
lentils, rinsed, drained 2 cups chopped eggplant 1 x 250g pouch microwavable
brown rice 4 cups baby spinach 4 tablespoons reduced-fat
plain yoghurt, to serve ¹⁄³ cup coriander leaves,
1 Heat 1 tablespoon of olive oil in a large deep non-stick frying pan over a medium-high heat. Sauté onion for 2–3 minutes, or until soft. Add mince; cook until evenly browned. Add the harissa; cook, stirring, for a further 2 minutes. 2 Add tomatoes, lentils and eggplant to pan with ¾ cup of water and cook for 5 minutes. 3 Meanwhile, heat rice according to packet directions. Add rice to pan, stir well and cook for a further 10 minutes. Add spinach; cook for 3 minutes. 4 Serve with a dollop of yoghurt and garnish with coriander.