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Beef & grain hash
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200g pack trimmed fine green beans, cut into 3cm lengths
25g walnuts, chopped
400g beef mince 10% fat
2 red onions, chopped
1½ tsp fennel seeds
1 tsp ground cinnamon
3 cloves garlic, crushed
250g pack LoveLife Spelt. Quinoa, Red Rice & Wild Rice
28g pack coriander, chopped
½ x 210g pack pomegranate seeds
1. Cook the beans in boiling water for 3 minutes, then drain. Heat a dry frying pan and lightly toast the walnuts. Tip out onto a plate and add the minced beef to the pan. Fry for 5 minutes, breaking up the mince with a wooden spoon. Add the onions and cook for a further 5 minutes until the beef and onions begin to colour. Add the fennel seeds, cinnamon and garlic, and cook for a further 2 minutes.
2. Tip the quinoa mixture, beans, walnuts, half the coriander and half the pomegranate seeds into the pan, and stir for 2-3 minutes until very hot. Spoon onto serving plates and serve scattered with the remaining coriander and pomegranate seeds.
Cook’s tip For a more substantial supper dish, serve with flatbreads. Warm through before serving by heating them in a dry frying pan.
Typical values per serving:
source of fibre/1 of your 5 a day/high in protein
This recipe was first published in May 2018.