Harissa Beef Kofta with Lemon Poppy Seed Rice

Steps

1. Cook rice Preheat BBQ grill or hot plate to medium-high (if using). Combine all lemon poppy seed rice ingredients in a small pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking.
2. Make kofta Grate first measure of pear. Combine all harissa beef kofta ingredients and ½ tsp of salt in a bowl and season well with pepper. Use a 1/3 cup measure to scoop mixture then form into kofta.
3. Cook kofta Heat a drizzle of oil in a fry-pan on medium-high heat. Cook kofta, for 6-7 minutes, turning occasionally, until browned and cooked through. Rest, covered. Alternatively, cook on BBQ.
4. Make dressing and slaw In a small bowl, combine yoghurt and harissa. Thinly slice bok choy; cut pear into matchsticks; grate carrot. Add to a bowl along with ½ tablespoon of harissa yoghurt and toss to combine.
5. Serve rice on plates and top with beef kofta, slaw, a dollop of remaining spiced yoghurt and chopped coriander.