Beetroot Stuffed with Barley and Lamb

4 Uncooked beetroot
150g cooked barley
150g lamb mince
1 tbsp tomato paste
5g mixed herbs
1/4 tsp mixed spices
1/2 shallot
1 tbsp pine nuts
1 tbsp olive oil
Greek yogurt or labneh cheese

• Pre-heat oven to 180.

The Beetroot:

• Cook the barley according to the package instruction.
• Boil beetroot in large pan and leave to simmer until cooked. Allow to cool.
• Slice of top (see picture). Make hole in body of beetroot for stuffing

The stuffing :

• Heat olive oil in pan and add shallots. Sweat shallots until clear.
• Add pine nuts and mince and heat for 2-3 mins. Add barley and tomato paste to pan and stir well.
• Add mixed spices and small amount of beetroot stock (to moisten).
• Season and taste.

Finish:

• Stuff the beetroot and roast in the oven for another 15 min.
• Brush the lids with olive oil , serve on a bed of Greek yogurt or labneh cheese

Love to eat!