Fuel your busy lifestyle with this High Protein, plant-packed recipe – at least 40g of protein per serve plus 7+ plants to support gut health. Ready in minutes, this winner of a dinner ticks every box! Lean beef mince is cooked with Mediterranean spices and served with a fresh feta & olive salad that’s exploding with flavour from delights like olives, feta and a premade Mediterranean-style dressing!
Ingredients
Beef
- 1 tsp oil
- 1 carrot
- 500 grams lean beef mince
- 1 tbsp cornflour
- 1 tsp lemon pepper
- 1 tsp paprika
- 1/2 tsp Italian herbs
- 1 cup chicken stock
Greek Salad
- 2 cans lentils
- 1 telegraph cucumber
- 2 tomatoes
- 175 grams feta cheese
- 70 grams mixed olives
- 100 grams baby leaf lettuce
Greek Dressing
- 1/2 tbsp olive oil
- 1 tbsp water
- 1 lemon juiced
- 1 tsp wholegrain mustard
- 1 tsp honey
Instructions
- Prep & Cook Beef: Heat oil in a frypan on high heat. Grate carrot and add to pan with mince. Cook for about 4 minutes, until starting to brown. Reduce heat to medium and add cornflour, spices and chicken stock and bring to a simmer. Simmer for about 4 minutes, until thick and mince is cooked through. Remove from heat and season to taste with salt and pepper.
- Make Salad: Meanwhile drain and rinse lentils. Dice cucumber and tomato 2cm and crumble feta. Place all in a bowl with remaining salad ingredients and toss to coat.
- Make Dressing: Mix Greek Dressing ingredients into a small bowl, pour over salad.
- Serve: Portion beef out with salad.
- Tip: if you’re short on time you can use a store-brought Mexican spice mix for the beef.
