Turkish beef bowls

Name: Turkish beef bowls
Cook time: 20 min
Yield: 1
Cuisine: Mediterranean

with pomegranate bulgur and cucumber dill cacik

Ready in around 20 mins

RECIPE FACT:

Did you know, the capital of Turkey is Ankara and not Istanbul?

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO COOK THE BULGUR:
Pour boiling water from the kettle into a pot and bring back up to the boil over a high heat. Once boiling add the bulgur wheat and season with salt. Cook for 7-8 mins until tender then drain well into a sieve. Allow to cool slightly then add to a salad bowl.
2. TO PREPARE THE VEGETABLES:
Using quarter of the cucumber cut in half lengthways, scoop out the seeds using a teaspoon and discard. Grate into a bowl then add the dill cacik, season with salt and stir to combine. Cut the cherry tomatoes in half and add to the salad bowl with the bulgur wheat. Just before serving, add the mesclun, pour in the pomegranate drizzle and toss to combine.
3. TO COOK THE TURKISH BEEF:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the beef mince, season with salt and cook for 4-5 mins breaking up any large clumps with a wooden spoon. Add the Turkish tomato seasoning, stir to combine and cook for 30-60 secs.
TO SERVE:
Spoon bulgur salad into a bowl and top with Turkish beef. Dollop with cucumber and dill cacik and sprinkle over toasted sunflower seeds and raisins.