Pomegranate beef

Name: Pomegranate beef
Cook time: 25 min
Yield: 2

with charred cauliflower and sumac freekeh

Ready in around 25 mins

RECIPE FACT:

Native to the Middle East, the pomegranate tree can live for over 200 years!

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210℃ (fan bake).
1. TO COOK THE VEGETABLES:

Line an oven tray with baking paper. Cut the cauliflower into small bite sized pieces and place on the tray. Spray with oil and season with salt and pepper. Bake in the oven for 18-20 mins until cooked through and starting to caramelise around the edges.
2. TO PREPARE THE SUMAC FREEKEH:

Spray a non-stick frying pan with oil and place over a medium-high heat. Open the bag of steamed freekeh, squeezing gently on the bag to break up any large clumps. Add to the pan, season with salt and cook for 1-2 mins. Allow to cool slightly then add to a salad bowl with the baby spinach and kale. Once the cauliflower is cooked, add to the bowl and pour in the sumac dressing. Season with salt and pepper and toss to combine.
3. TO COOK THE POMEGRANATE BEEF:

Peel and finely slice the red onion. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the onion and cook for 2-3 mins. Add the beef mince, season with salt, and cook for 6-7 mins breaking up any larger pieces until browned and any fat has rendered. Pour in the pomegranate sauce and cook for 1-2 mins.
TO SERVE:

Spoon sumac freekeh and cauliflower onto plates. Top with the pomegranate beef, pouring over any pan juices. Sprinkle over the pistachio and cranberry sprinkle and crumble over the feta.