Turkish Beef with Poppy Seed Pilaf & Muhammara Sauce

Steps

1. Preheat oven to 220°C. Bring a full kettle to the boil. Cook pilaf. Heat a drizzle of oil in a medium pot on medium-high heat. Add poppy seed basmati and toast for about 1 minute, until fragrant. Add boiling water measure and a pinch of salt and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes.
2. Prep & cook cauliflower. Prep cauliflower and toss with first measure of Turkish spices on a lined oven tray. Drizzle with oil and season with salt and pepper. Roast for an initial 10 minutes, then add almonds and return to oven to cook for a further 10 minutes, until golden and tender.
3. Prep & cook beef. Prep onion and courgette. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook onion and beef for about 5 minutes, until browned. Add second measure of Turkish spices and a pinch of salt and cook for 2 minutes, until fragrant. Stir courgette and soy sauce through beef.
4. To finish. Prep cucumber and mint.
5. Serve pilaf topped with beef, cauliflower, muhammara sauce, cucumber and mint.