Step 1

1 Spray a large pot with oil and set over a medium-high heat. Add half of the onion, half of the garlic and half of the celery. Cook, stirring, for 2-3 minutes. Add cauliflower, barley and stock, with ½ cup water. Bring to a simmer, then cover and reduce heat to low. Cook for 20-25 minutes, until barley is tender.

Step 2

2 Meanwhile, spray a large pan with oil. Add remaining onion, garlic and celery. Cook for 2 minutes, then add carrot. Cook for 2 minutes. Add lamb mince and cook, stirring, until mince browns. Add paprika, chilli, tomato passata and wine. Bring to a simmer.

Step 3

3 Simmer lamb for 10 minutes, then add silver beet leaves. Stir through and cook for 2 minutes, until leaves are wilted.

Step 4

4 Serve ragout with barley pilaf, garnished with black pepper and parsley, if desired.