INGREDIENTS

• 2 garlic cloves

• 2 heads broccoli

• 2 carrots

• 200g snow peas

• 1 spring onion

• lamb mince

• 60g Korean chilli paste

• rice wine vinegar

• 2 x 50g aioli mayonnaise

• toasted sesame seeds

• 2½ tbs neutral-flavoured oil

Allergens: Egg, Gluten, Sesame, Soy, Wheat. May contain traces of other allergens.

METHOD

1. Start prep

Crush or finely chop the garlic. Finely chop the broccoli, including the stems. (Alternatively, process coarsely chopped broccoli in a food processor using the pulse button until it resembles rice.)

2. Finish prep

Quarter the carrots lengthwise, then thinly slice. Trim the stems from the snow peas, removing the strings from one side. Thinly slice the spring onion.

3. Cook broccoli 'rice'

Heat 1 tbs oil in a large frypan over medium-high heat. Cook the garlic and broccoli, stirring regularly, for 2-3 mins until tender. Remove from the pan, then wipe the pan clean.

4. Cook vegetables

Heat 1 tbs oil in the same pan over medium-high heat. Cook the carrot and snow peas, stirring occasionally, for 4-5 mins until tender.

5. Cook lamb mince

Meanwhile, heat 2 tsp oil in a separate large frypan over high heat. Cook the lamb mince, breaking up the lumps with a spoon, for 3-4 mins until browned. Reduce the heat to medium-high.

6. Get ready to serve

Stir the chilli paste and rice wine vinegar into the mince and cook, stirring, for 1 min or until fragrant and combined. Divide the broccoli 'rice', mince, vegetables and aioli among bowls. Scatter with the sesame seeds and spring onion to serve.