- Beef mince
- 1 tomato polpa can
- 1 Hellenic spice mix bag
- 1 capsicum
- 1 fennel*
- 1 lemon
- 1 desiree potato
- 2 radish bulbs
- 1 rocket bag
- 1 tomato
- 1 zucchini
- 1 red onion
- 1 parsley bunch*
- 1 rosemary bunch
Pantry staples: Olive oil, salt, pepper
Allergens: Onion, garlic
Specialised equipment: Oven safe frying pan or baking dish, peeler, sieve
Chef's note: Although this dish may be simple, it is most definitely delicious. Briam combines summery vegetables such as zucchini and tomato to create a rich yet fresh meal all in one pan! If you want to recreate this dish, use any vegetables or herbs on hand or omit the beef and use a good quality olive oil for a healthier fat. Fennel varies in size. Use as much or as little as you like.
* Parsley and fennel are to be split across other dishes so please read each recipe carefully.
1. Prepare the ingredients
Always read the recipe in full before you begin. Preheat the oven to 180C fan forced. Peel and thinly slice the potato and onion. Thinly slice the zucchini on a diagonal. Cut the capsicum into similar sized pieces as the potato. Thinly slice the tomato, radish, fennel bulb* and 1 teaspoon per person of the parsley leaves*. Pick some of the fennel fronds. Roughly chop 1 teaspoon per person of the rosemary leaves. Juice the lemon. Pick some parsley leaves and rosemary leaves.
Time saving tip: Blanch or steam the sliced potato to soften them before placing in the oven. This will reduce the time it needs to cook in the oven.
2. Cook the beef mince
Heat a small splash of oil in an oven safe frying pan over high heat. Add the beef mince and Hellenic spice mix and cook for 5 minutes oruntil browned and crisp. You may need to do this in batches so as not to overcrowd the pan. Strain to separate the beef mince from the fat. Reserve the fat.
3. Finish the beef mince
Combine the cooked beef mince with half of the tomato polpa, a splash of lemon juice and the chopped rosemary leaves. If using an oven safe frying pan, transfer the beef mixture back to the pan. Otherwise, transfer the beef mixture to a baking dish.
4. Mix the tomato and vegetables
Combine the remaining tomato polpa with the potato, onion, tomato, zucchini and capsicum. Season with salt, pepper and olive oil.
5. Add the vegetables
Arrange each of the vegetables alternatively on the beef mixture in a circle. Start from the outer edge of the pan and work towards the middle. Wedge in any remaining vegetables. Add any remaining sauce to the top.
6. Cook the briam
If you like, add the reserved beef fat on top of the vegetables. This will add flavour to the vegetables and drip down to the beef underneath. If you choose to omit the fat, sprinkle the vegetables with a little more olive oil. Sprinkle with the whole rosemary leaves. Place the briam in the preheated oven for 25 minutes or until the vegetables have softened.
7. Make the salad
Meanwhile, combine the radish, whole parsley leaves, rocket, fennel and fennel fronds. Just before serving the briam, season the salad with lemon juice, olive oil, salt and pepper.
8. To serve
Divide the briam and salad between serving plates. Sprinkle with the sliced parsley leaves.