Ingredients

• 1 fresh onion
• 600 g chard
• 240 g bulgur
• 2 Ras el Hanout
• 500 g veal mince

Preparation tips

1. Peel and chop onion. Wash and chop the chard into small pieces, including the leaves.

2. Heat a sauté pan with a drizzle of olive oil and sauté the chopped onion. Add the veal and sear on all sides, season with salt and pepper, and sprinkle with colombo, making sure each piece is well wrapped.

3. Moisten with 10 cl of water (half a glass), add the chard, cover and cook for 10 min. over medium heat.

4. Meanwhile, bring 60cl of water to the boil (for 4 people), season with salt and add the bulgur. Cook for 7 min. Cover and leave to swell off the heat.

5. Adjust the seasoning of the meat dish, check for doneness and serve with the bulgur. You can mix it with everything else (our photo) or serve it on its own.