We just love the combo of the crispy mince and the creamy sauce, balanced by the fresh cucumber and pickled onion – served with some pita bread to mop it all up.
This Week
2 Dec - 8 Dec
Crispy Mince with Roasted Veggies and Whipped Goats Cheese
- Under 1 hour
- 4
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Meal Prep Guide
Pre slice the 1 eggplant into rounds. Store in an airtight container in the fridge.
Chop 1 head of broccoli into bite-sized florets, and slice the stem. Store in an airtight container in the fridge.
Prepare the spice mix
Ingredients
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp paprika
Method
- Add all the spices together in a jar or airtight container and store in the pantry.
Make the whipped goats cheese. Store in an airtight jar /container in the fridge.
Ingredients
- 3 Tbsp greek yoghurt
- 100g goats cheese
- 1 lemon (zest and juice)
- 1 garlic clove (crushed)
Method
- Add all of the ingredients to a blender or food processor and blend until smooth and creamy.
Tips
Tips
- You want the broccoli to get nice and crispy without over cooking. Depending on your oven you might want to give it a blast on the grill for a few minutes at the end to get it nice and charred.
- If you don’t have a blender or food processor you can use a stick blender to make the whipped goats cheese or good old elbow grease and a whisk will do the trick.
Shortcuts
Vegetables
- You can swap out the broccoli for cauliflower – note this will take a little longer to cook so it’s best to get the cauliflower in the oven at the same time as the eggplant.
- You can swap out the mint for coriander or Italian parsley.
Protein
- To make this dish vegetarian you use our Crispy Chickpeas instead of mince.
Other
- If you’re not a fan of goats cheese you can swap out for feta.
Ingredients
Charred vegetables
- 2-3 Tbsp olive oil
- 1 Eggplant (sliced into rounds)
- 2 heads of broccoli (cut into florets)
- Salt and pepper
Crispy mince
- 1 Tbsp olive oil
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp paprika
- 1 clove of garlic (crushed)
- 500g beef mince
- 3 Tbsp pine nuts
- Salt and pepper
Whipped goats cheese
- 3 Tbsp greek yoghurt
- 100g goats cheese
- 1 lemon (zest and juice)
- 1 garlic clove (crushed)
Pickled Onions
- ½ a red onion (finely sliced) – other half used in chicken salad
- ¼ cup water
- ¼ cup red wine vinegar, apple cider vinegar or white wine vinegar
- 1 tsp sugar
- ½ tsp salt
To serve
- Pita breads (optional)
- ½ cucumber (sliced into half moons)
- ¼ cup of mint (roughly chopped)
Method
- Preheat the oven to 200 degrees fan bake.
- Prepare the pickled onions, start by adding the red onion to a glass jar; then in a small saucepan add the water, vinegar, sugar, and salt. Bring to the boil and then remove from the heat. Pour the boiling vinegar mixture over the onions and let sit for at least 30 minutes before popping them in the fridge.
- Add the eggplant rounds to a baking tray, drizzle generously with olive oil and a season with salt. Pop in the oven to cook for 30-40 minutes until golden brown and cooked through.
- Add the broccoli florets to another baking tray, drizzle with olive oil and season with salt. Set aside ready to pop in the oven for the last 20 minutes of the eggplant cooking.
- In the meantime make the whipped goats cheese. Add all ingredients into a blender or food processor and blend until smooth and creamy.
- Once the broccoli is in the oven you can get started on the mince. Heat olive oil in a large fry pan over a medium heat. Add the spices, salt and pepper and cook for a couple of minutes until fragrant. Turn up the heat and add the mince and garlic, break it up with a wooden spoon then leave to cook undisturbed for a few minutes so it can get crispy then give it a good stir and cook until golden brown and cooked through. Toss the pine nuts through for the last few minutes so they can toast.
- Toast the pita breads as per packet instructions if using.
- Once everything is cooked you can assemble the dish. Add the whipped goats cheese to the base of a large plate or platter, place over the broccoli and eggplant, then top with the mince, pickled onions and cucumber slices.
Variations
Vegetables
- You can swap out the broccoli for cauliflower – note this will take a little longer to cook so it’s best to get the cauliflower in the oven at the same time as the eggplant.
- You can swap out the mint for coriander or Italian parsley.
Protein
- To make this dish vegetarian you use our Crispy Chickpeas instead of mince.
Other
- If you’re not a fan of goats cheese you can swap out for feta.
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