Beef
Aromatic black rice tossed with roast capsicums and cucumber served alongside spiced beef koftas and a fresh mint sauce.
No beef option - beef mince is replaced with chicken mince.
No beef option - beef mince is replaced with chicken mince.
1. Cook the rice
Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse with cold water.
2. Prepare the mint sauce
Finely slice mint. Combine with cottage cheese, 2 tbsp olive oil. Season with salt and pepper. Set aside.
3. Make the kofta mix
Drain and rinse beans. Add to a mixing bowl. Slice and add spring onions along with beef mince, 2 tsp ground coriander, salt and pepper. Use hands to combine, lightly crushing the beans at the same time (see notes).
4. Cook the koftas
Heat a frypan over medium-high heat with oil. Shape mixture into even size koftas (roughly 12), add to pan as you go. Cook for 8-10 minutes, gently turning until cooked through. Take off heat.
5. Toss the salad
Whisk together 2 tbsp vinegar and 2 tbsp olive oil. Season with salt and pepper. Dice cucumber and slice drained peppers. Toss with spinach, rice and dressing.
6. Finish and plate
Divide rice salad and koftas among plates. Serve with dollop of mint sauce.
Notes
Crush the beans enough to hold the mince together while maintaining texture. Add 1/2 tbsp flour if the mixture is too wet.
Instead of making the koftas you could cook the mince in the pan and toss through the rice at the end to make a pilaf style salad.
No beef option - beef mince is replaced with chicken mince.
Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse with cold water.
2. Prepare the mint sauce
Finely slice mint. Combine with cottage cheese, 2 tbsp olive oil. Season with salt and pepper. Set aside.
3. Make the kofta mix
Drain and rinse beans. Add to a mixing bowl. Slice and add spring onions along with beef mince, 2 tsp ground coriander, salt and pepper. Use hands to combine, lightly crushing the beans at the same time (see notes).
4. Cook the koftas
Heat a frypan over medium-high heat with oil. Shape mixture into even size koftas (roughly 12), add to pan as you go. Cook for 8-10 minutes, gently turning until cooked through. Take off heat.
5. Toss the salad
Whisk together 2 tbsp vinegar and 2 tbsp olive oil. Season with salt and pepper. Dice cucumber and slice drained peppers. Toss with spinach, rice and dressing.
6. Finish and plate
Divide rice salad and koftas among plates. Serve with dollop of mint sauce.
Notes
Crush the beans enough to hold the mince together while maintaining texture. Add 1/2 tbsp flour if the mixture is too wet.
Instead of making the koftas you could cook the mince in the pan and toss through the rice at the end to make a pilaf style salad.
No beef option - beef mince is replaced with chicken mince.
From your box
Black rice, 300g
Mint, 1/2 bunch *
Cottage cheese, 3/4 cup *
White beans, 400g
Spring onions, 1/3 bunch *
Beef mince, 300g
Lebanese cucumber, 1
Roasted red peppers, 1/2 jar *
Baby spinach, 1/2 bag (100g)*
From your pantry
Oil (for cooking + olive), salt, pepper, ground coriander, apple cider vinegar
Black rice, 300g
Mint, 1/2 bunch *
Cottage cheese, 3/4 cup *
White beans, 400g
Spring onions, 1/3 bunch *
Beef mince, 300g
Lebanese cucumber, 1
Roasted red peppers, 1/2 jar *
Baby spinach, 1/2 bag (100g)*
From your pantry
Oil (for cooking + olive), salt, pepper, ground coriander, apple cider vinegar
