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Jerk Beef & Beans with Aubergine Salad
You’ll be dicing and roasting soft gooey aubergine. Sizzling and spicing grass-fed British beef mince. Stirring fresh-cut mint into creamy almond yoghurt. Our jerk-style beef and beans with warm aubergine salad bring Caribbean joy to the dinner table.
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 tbsp jerk seasoning (Onion, Salt, Cracked pepper, Thyme, Chilli, Ground pepper, Nutmeg, Pimento, Cayenne, Cloves.)
- 2 garlic clove
- 1 handful of fresh mint
- 1 aubergine
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 100g passata
- 300g beef mince (british beef mince (10% fat))
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 1 onion
- 1 carrot
- 240g mixed beans (drained) (Chickpeas, Brown borlotti beans, Red kidney beans, White cannellini beans, Water.)
Nutritional Information
Calories: 683
Protein: 47g
Carbs: 42g
Fat: 37g
Ingredients
- 1 handful of fresh mint (use half)
- 100g passata (use half)
- 1 carrot (use half)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 tbsp jerk seasoning (use half) (Onion, Salt, Cracked pepper, Thyme, Chilli, Ground pepper, Nutmeg, Pimento, Cayenne, Cloves.)
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 240g mixed beans (drained) (use half) (Chickpeas, Brown borlotti beans, Red kidney beans, White cannellini beans, Water.)
- 2 garlic clove
- 1 onion (use half)
- 150g beef mince (british beef mince (10% fat))
- 1 aubergine (use half)
Nutritional Information
Calories: 676
Protein: 45g
Carbs: 43g
Fat: 37g
Jerk Beef & Beans with Aubergine Salad
You’ll be dicing and roasting soft gooey aubergine. Sizzling and spicing grass-fed British beef mince. Stirring fresh-cut mint into creamy almond yoghurt. Our jerk-style beef and beans with warm aubergine salad bring Caribbean joy to the dinner table.
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Cooking Instructions
- Preheat the oven to 230C/ fan 210C / gas mark 8. Finely chop or crush the garlic. Dice the aubergine into 2cm cubes, then place on a lined baking tray and toss with half the garlic, 1 tbsp oil, a pinch of sea salt and black pepper. Roast for 15-20 mins, until soft and golden, turning halfway.
- Make the jerk beef; finely dice the onion. Heat a medium saucepan with 2 tsp oil on medium-high heat. Add the beef, half the onion and the remaining garlic. Cook for 5 mins, breaking up the beef with a wooden soon, until golden brown. Add the jerk seasoning and cook for 2 mins.
- Drain and rinse the beans, then add to the pan along with the passata and 100ml hot water (50ml for 1 person). Crumble in the stock cube and stir. Simmer for 4-5 mins, until the sauce thickens. Season with sea salt and black pepper.
- Meanwhile, make the mint yoghurt. Pick the mint leaves from the stalks and roughly chop. In a small bowl, mix the yoghurt, mint, a splash of water and a pinch of sea salt.
- Make the salad; peel the carrot into ribbons. Slice the ribbons into long, thin strips (or use a julienne peeler or spiralizer if you have one). Place in a bowl with the roasted aubergine, remaining onion and 1 tsp olive oil. Season with sea salt and black pepper and toss together.
- Serve the jerk beef and beans alongside the salad. Drizzle over the mint yoghurt.
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