Loaded Greek Style Lamb & Tzatziki Rice Bowls

Ingredients

2 packs Veetee Steam Filtered Long Grain Rice Pots

400g lamb mince

2 tsp garlic granules 

2 tsp ground cumin

2 tsp dried oregano

2 tbsp tahini 

1 red onion, sliced

2 tbsp red wine vinegar 

300g cherry tomatoes, chopped

50g green olives, halved 

½ a cucumber

200g Greek yoghurt 

2 tsp dried mint

1 lemon, wedges 

Method

Heat a dash of oil in a large frying pan over a medium heat, add the lamb mince, garlic granules, ground cumin and dried oregano. Cook until it’s nicely browned, around 8 - 10 minutes. Stir in the tahini and cook for another 2 minutes. 

Meanwhile, make the pickled red onions. Thinly slice the red onion, add to a bowl and sprinkle over the red wine vinegar and a pinch of salt. Scrunch up with your hands and set aside to pickle.

Chop the cherry tomatoes and halve the green olives.

Make the tzatziki 

Slice the cucumber in half then take out the seeds with a spoon. Grate half of the cucumber with a coarse box grater, and thinly slice the rest. 

Squeeze any excess water from the grated cucumber, then combine it with the Greek yoghurt and dried mint, season to taste with salt and pepper. 

Microwave the Veetee Long Grain Rice according to pack instructions, usually 2 minutes.

Fluff up the Veetee Long Grain Rice with a fork, then add to your bowls. Top with the lamb, pickled red onions, sliced cucumber, cherry tomatoes, olives, and a generous spoon of tzatziki. Finish with a squeeze of fresh lemon then tuck in and enjoy!