Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Baby Plum Tomatoes
Flat Leaf Parsley
Red Wine Vinegar(ContainsSulphites)
Plain Taco Tortilla(ContainsCereals containing gluten)
Olive Oil for the Dressing
Preheat your oven to 200°C. Remove the steak from your fridge to allow it come up to room temperature. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large, low sided, wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. Once hot, roast your wedges on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the wedges nicely spread out.
Meanwhile, quarter the tomatoes. Finely chop the parsley (stalks and all!). Peel and grate the garlic (or use a garlic press). Pop the red wine vinegar and olive oil (see ingredients for amount) into a medium bowl. Season with salt and pepper and mix together. Add the parsley and tomatoes to the bowl, mix to combine and set aside.
Pop half the harissa paste in a small bowl and add the mayo. Mix together then set aside.
When your wedges have 15 mins left to cook, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. When the oil is hot, lay the steaks in the pan and brown for one minute on each side. Lower the heat slightly and cook for another 1-2 mins on each side for medium rare. TIP: Cook for 1-2 mins more if you like it more cooked. IMPORTANT: The steak is safe to eat when the outside is browned, remember to wash your hands after handling raw meat.
Once cooked, remove the pan from the heat and add the rest of the harissa paste, turn the steak to coat in the harissa paste. Remove the steak to a plate, cover with foil and allow to rest while you cook the prawns. Pop your pan back on medium high heat and add a drizzle of oil if the pan is dry. Once hot, add the prawns. Season with salt and pepper and stir fry for 2-3 mins. Stir in the garlic and cook for 1 minute more, then remove the pan from the heat. IMPORTANT: The prawns are cooked when opaque all the way through.
Meanwhile, pop the tacos in the oven to warm through for 1-2 mins. Pop your steaks onto a board, trim the fat from the edge of the steak if you want to, then slice as thinly as you can. Spread half the harissa mayo on the base of the tacos, add some steak slices and the prawns. Add the rocket to the tomatoes and dressing, toss to coat and pop on top of the steak and prawns. Serve with the wedges alongside and the leftover harissa mayo enjoy!