Spiced Beef, Hummus & Bulgur Salad

Steps

1. Bring a medium pot of salted water to the boil. Cook bulgur in pot of boiling water for 10-12 minutes, until tender. Drain well through a sieve, rinse under cold water, then drain again well. Set aside.
2. Heat a drizzle of oil in a large fry-pan (preferably non-stick) on a medium-high heat. Add beef mince and cook for 3-4 minutes, breaking up as it cooks, until browned. While beef cooks, finely whole onion (set half aside, for salad) and dice capsicum 1cm.
3. Add half the onion, ras el hanout spice mix and salt to pan and cook for 1-2 minutes, until fragrant.
4. Add canned tomatoes, stock/water, capsicum and sultanas. Bring to a simmer and cook until slightly thickened, about 2 minutes. Set aside.
5. While beef is cooking, dice cucumber and tomato 0.5cm and roughly chop mint. Add to a medium bowl with reserved onion, cooked bulgur and a drizzle of olive oil. Season to taste and toss to combine.
6. To serve, divide bulgur salad between plates, top with spiced beef and a dollop of hummus.