UK Independent

Prep and cook 30 mins, serves 2

Ingredients

125 g French beans

100 g quinoa

300 g carrots

1 lemon

250 g beef stir fry strips

merguez spice:

½ tbsp smoked paprika

½ tbsp ground cumin

½ tbsp ground coriander

¼ tbsp ground cinnamon

½ tbsp cayenne

½ bunch of spring onions 

1 piece preserved lemon

50 g watercress

15 g dill

olive oil

Method

Put a kettle on to boil. Trim the French beans and chop each one into 2 or 3 pieces. 

Put the beans in a saucepan and cover with boiled water from the kettle. 

Bring to the boil on the hob. Cook for approx 3 mins, until just tender. Drain and run under cold water to cool, then keep to one side.

Put the quinoa in another saucepan with a pinch of salt. Cover with 350 ml boiled water. 

Bring to a simmer on the hob and cook for 12-14 mins, until the water is absorbed and the quinoa tender. 

Keep an eye on the liquid, add a splash more water if it looks like boiling dry. Once cooked, cover and keep to one side.

Once the quinoa goes on the hob, reboil the kettle. Peel the carrots. Cut into angled pieces, approx 1 cm. 

Put them in the pan used for the beans. Pour over water from the kettle to almost cover them. 

Add a pinch of salt and the juice from half the lemon. Bring to a medium boil. Cook for 10 mins, or until the carrots are just tender.

While the quinoa and carrots cook, put the beef on a plate and season with salt and pepper. 

Dust with the merguez spice mix and a pinch of cayenne. Turn the beef in the spices to coat. 

Trim and finely slice the onions. Scoop out and discard the flesh from the preserved lemon, then finely chop the skin. Roughly chop the watercress.

When the carrots are just tender, turn up the heat and reduce any excess liquid. 

You want the carrots to be just coated in juices, not completely dry. 

Remove from the heat and stir in the preserved lemon rind. Heat 1 tbsp oil in a frying pan. 

Fry the beef on a high heat for 2-3 mins until nicely coloured. If you like, add a little more cayenne, to taste.

Finely chop the dill leaves. Stir the French beans, watercress, onions and dill into the quinoa.

 Add a squeeze of lemon juice and season to taste. Serve the beef alongside the carrots and quinoa.

Recipe from riverford.co.uk