Not your average beef spaghetti, this one is spicing up your weeknight with the North African flavour bomb of harissa. Staying on theme, the richly flavoured sauce gets tossed with salty olives and topped with tangy goat's cheese for a pasta that really turns heads.
Put a saucepan of salted water on the stove over high heat and bring to the boil. This will be for cooking the pasta in step 2.
Cook pasta in salted, boiling water for 9–10 minutes or until al dente. Drain, reserving 80ml (⅓ cup) pasta cooking water. While pasta is cooking, continue with step 3.
Heat ½ the oil in a frypan over medium-high heat. Add beef mince, season with salt and pepper and cook, breaking up with a wooden spoon, for 5–6 minutes or until golden brown. Add Not-So-Hot Harissa and garlic and herb mix and stir for 30 seconds or until fragrant.
Add olives and tomatoes to mince and bring to a simmer. Cook, stirring occasionally, for 3–4 minutes or until warmed through and sauce is reduced slightly. While mince is cooking, continue with step 5.
In a bowl large enough to fit the salad, whisk red wine vinegar and remaining oil together and season with salt and pepper. Add salad leaves and gently toss to coat.
Add pasta and reserved pasta water to pan with sauce. Add spinach leaves and stir to wilt. Divide pasta between bowls and crumble over goat's cheese. Serve with salad.