Harissa beef & tomato bulgur

• olive oil↗1 tbsp tbsp
• red onion↗1

  finely chopped

• butternut squash↗300g g

  chopped

• tomato purée↗2 tbsp tbsp
• ground cumin↗2 tsp tsp
• ground cinnamon↗½ tsp tsp
• bulgur wheat↗250g g
• vine tomatoes↗250g g

  roughly chopped

• vegetable stock↗800ml ml
• harissa↗1-2 tbsp tbsp

  (depending on how spicy you like it)

• leftover ragu800g g

  (see recipe below)

• mint leaves↗small handful of
• pine nuts↗25g g

  toasted

• lemon wedges

  and natural yogurt, to serve

Step-by-step instructions

1. 1

   Heat the oil in a saucepan over a medium heat and fry the onion and squash with a pinch of salt for 5-7 mins until beginning to soften. Mix in the spices, bulgur, tomatoes and stock. Season well and bring to a simmer, then bubble for 7-9 mins until tender, adding a splash of water if needed.

2. 2

   In a second pan, stir together the harissa, ragu and a generous splash of water, then bring to a gentle simmer and cook for 7-9 mins until piping hot.

3. 3

   Serve the tomato bulgur with the harissa beef and top with a scattering of mint and pine nuts. Add lemon wedges and yogurt on the side, if you like.