Serves 4
STEP 1
Heat a large, wide-based pan with 2 tbsp vegetable oil over a high heat. Once hot, add the meat free mince and cook for 4-5 minutes or until starting to brown, breaking it up with a spoon
STEP 2
Whilst the mince is browning, top and tail the carrots and then grate them roughly. Once grated, combine the sriracha, rice vinegar, pinch of sugar and 2tbsp water. Now add the grated carrot and stir. Set to the side.
STEP 3
Place the spinach in a colander and pour the boiled water all over it so that it starts wilt. Rince the wilted spinach under cold water until it is cool.
Once cool, squeeze as much water out of it as you can, then add to a bowl with half of the toasted seasame oil
STEP 4
Once the mince has browned add the ginger and garlic paste and cook for 1 minute.
Add the chilli relish, tamari soy sauce and remaining toasted seasame oil and give it a good stir.
STEP 5
Drain the spicy carrot pickle
STEP 5
Service the mine over the rice with the seasame spinach and carrot pickle. Garnish with seasame seeds