Harissa beef and whipped feta cream maniche
| prepBring a large pan of salted water to the boil | |||||
| 3 tbsp pine nuts | Toast pine nuts until golden | Plate, drizzle feta cream, finish with herbs, nuts & oil | |||
| 400 g Garofalo High Protein Mezze Maniche Rigate | Cook pasta according to packet, drain & reserve water | Toss pasta with beef, loosen with pasta water | |||
| 1/2 bunch parsley, finely chopped, to serve | |||||
| 1/2 bunch mint, picked and finely chopped, to serve | |||||
| 200 g feta | Blend feta, yoghurt, oil & lemon until creamy | ||||
| 150 g Greek yoghurt, plus extra as needed | |||||
| 1 tbsp olive oil | |||||
| 1/2 lemon, juiced | |||||
| 1 tbsp olive oil, plus extra to serve | Brown beef mince, stirring to break up | Stir in harissa, cumin, paprika; toast 2–3 min | |||
| 1 red onion, finely chopped | Sauté onion 5 min, add garlic 1 min | ||||
| 3 garlic cloves, grated | |||||
| 500 g 2 oz beef mince | |||||
| 3 tbsp harissa paste | |||||
| 1 tsp ground cumin | |||||
| 1 tsp smoked paprika | |||||
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