Middle Eastern Beef Bowls with Carrots, Zucchini Rice, and Za’atar

Method

1. Place a medium-sized pot on med-high heat with a drizzle of olive oil. Add your zucchini to the pot and sauté until it begins to soften. Add in your rice, currants, a generous pinch of salt, and 2 cups of water, and bring to the boil. Once boiling, reduce the heat to low, cover with a lid, and cook for 13 minutes. When it’s finished, remove from the heat but don’t remove the lid just yet – the rice will continue to cook in its own steam.
2. While the rice cooks, place a pan on medium heat with a drizzle of olive oil. When hot, add your mince, carrots, garlic, a big pinch of salt, and all but a pinch of Za’atar. Fry for 5-7 mins, only stirring once or twice, until the mixture is browned and fragrant. Add in your stockpot and stir through, cooking for a further 2-3 mins.
3. While the beef and rice cook, add the juice of your lemon to a small bowl along with your labneh (or yogurt, if using), remaining Za’atar, and a pinch of salt, and stir to combine. 
4. Once everything is done, fluff your rice with a fork, divide between your four bowls alongside your sautéed beef and carrots, lemon labneh, and a sprinkling of fresh parsley.