A mince for all seasons
There’s something rebellious about reinventing, experimenting with this Mediterranean savoury mince. I felt like a culinary detective uncovering secrets hidden in plain sight. Here was simple mince, that weeknight warrior we’ve all relied on countless times, but dressed up for a Greek island holiday.
When I first spooned this creation into my mouth, my entire perception shifted. The familiar comfort of traditional mince was there, but alongside it were these bright, fresh notes that made my taste buds sit up and pay attention.
What I think you’ll enjoy most about this recipe is how it tricks your body into thinking it’s having an indulgent meal while secretly delivering a nutritional knockout punch. Each serving delivers around 25g of complete protein, which is crucial for maintaining muscle mass and keeping your energy levels steady throughout the day.
But here’s where things get smart: those vegetables aren’t just playing supporting roles. They’re the unsung heroes of this dish, boosting the nutrient density. The zucchini and carrots are practically bursting with beta-carotene, which your body converts to vitamin A, essential for immune function and skin health. The tomatoes bring lycopene, a powerful antioxidant that’s been linked to heart health.
The Greek yoghurt topping isn’t just there to look pretty (though it certainly does that). It delivers probiotics that support gut health, plus additional protein that helps with satiety. There’s something satisfying about knowing that every spoonful is actively working to support your wellbeing.
And then there’s the feta — oh, the feta! Not only does it provide that gorgeous salty tang that makes your mouth water, but it also contributes calcium for bone health. The fresh basil contains compounds that may help reduce inflammation in the body. It’s like nature’s own pharmacy, disguised as a garnish.
What truly excites me about this recipe is its versatility. It’s equally at home spooned over brown rice for a nourishing weeknight dinner or stuffed into wholemeal pitta pockets for a quick lunch. I’ve served it to guests who’ve raved about its restaurant-quality flavours, and I’ve also whipped it up on those chaotic Tuesday evenings when everyone’s hungry and patience is wearing thin.
Enjoy the simplicity of cooking this dish — no fancy techniques or hard-to-find ingredients. This is honest, wholesome food that happens to taste absolutely divine. Sometimes, the best medicine comes disguised as the most delicious dinner.
Mediterranean Savoury Mince with Feta & Basil
Serves: 4–6
2 tbsp olive oil
500g lean beef mince
1 large brown onion, finely diced
2 cloves garlic, minced
1 red capsicum, diced
2 carrots, diced
2 zucchinis, diced
2 tbsp tomato purée
1 tsp dried oregano
1 tsp ground cumin
½ tsp smoked paprika
400g tin chopped tomatoes
150mL beef or vegetable stock
1 bay leaf
Salt & freshly ground black pepper
Topping
½ cup Greek yoghurt
200g feta cheese, crumbled
Large handful of fresh basil leaves, roughly torn
Pinch sea salt
- Heat olive oil in a large, heavy-bottomed pan over medium-high heat. Add the mince and cook, breaking it up with a wooden spoon, until beautifully browned all over, approx. 5–6 mins. This browning is like building the flavour foundation of a house — skip it, and everything wobbles!
- Add onion and garlic, cooking until softened and fragrant, approx. 3–4 mins.
- Toss in the capsicum, carrots and zucchini. Cook for 5–7 mins until they start to soften but still have a bit of character.
- Stir in tomato purée, oregano, cumin and paprika.
- Cook for 1 min until the spices release their aromatic oils. Add chopped tomatoes, stock and bay leaf.
- Bring to a gentle simmer, then reduce the heat to low.
- Cover and cook for 20–25 mins, stirring occasionally.
- The mince should be tender, and the sauce nicely reduced.
- Remove bay leaf and season with salt and pepper to taste. Let it rest for 5 mins while you prepare the topping.
- Serve the mince in bowls, then dollop generous spoonfuls of Greek yoghurt on top. Scatter the crumbled feta and finish with torn basil leaves and a pinch of salt
