LEAN BEEF AND HARISSA SUPER GRAINS

Steps

1. a half-full kettle to the boil.
2. Heat oil in a small pot (with a lid) on medium heat. While oil heats, finely dice onion and add to pot with salt. Cook for about 3 minutes, stirring, until softened. Add harissa spice mix (depending on heat preference) and super grains and cook a further 1 minute, stirring, until fragrant.
3. Add boiling water and bring to the boil. As soon as it boils cover with a tight-fitting lid. Reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam for a further 8 minutes. Do not lift lid during cooking.
4. While super grains are cooking, prepare the rest of the meal. Peel and grate beetroot until you have ¾ cup worth, grate carrot and roughly chop baby silverbeet. Add all to a medium bowl and set aside.
5. While super grains are cooking, prepare the rest of the meal. Peel and grate beetroot until you have ¾ cup worth, grate carrot and roughly chop baby silverbeet. Add all to a medium bowl and set aside.
6. In a small bowl, combine Moroccan eggplant dip and yoghurt and season with salt. Roughly chop mint. Set both aside.
7. Fluff up super grains with a fork and add to bowl with beetroot, carrot and baby silverbeet. Stir through lemon juice and season to taste.
8. spoon harissa super grains onto plates with sliced beef and any resting juices. Top with a dollop of Moroccan eggplant dip and garnish with mint.