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Greek Inspired Veggie Kofta Loaded Flatbreads
Greek Inspired Veggie Kofta Loaded Flatbreads

Greek Inspired Veggie Kofta Loaded Flatbreads

with Oregano Chips, Feta and Honey Yoghurt

Inspired by some of the world's most popular street food, these tasty Greek Inspired Veggie Kofta Loaded Flatbreads are perfect for a casual sharing-style vegetarian dinner.

Tags:
Veggie
Allergens:
Milk
Sulphites
Soya
Cereals containing gluten

The quantities provided above are averages only.

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 war 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.

Total45 minutes
Active 30 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Dried Oregano

1 unit(s)

Baby Gem Lettuce

125 grams

Baby Plum Tomatoes

50 grams

Feta Cheese

(Contains: Milk)

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

2 unit(s)

Unconventional Plant-Based Burgers

(Contains: Soya May contain traces of: Cereals containing gluten)

1 sachet(s)

Roasted Spice and Herb Blend

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

15 grams

Honey

2 unit(s)

Garlic Clove**

4 unit(s)

Greek Style Flatbreads

(Contains: Cereals containing gluten May contain traces of: Milk)

Not included in your delivery

1 tbsp

Olive Oil

Nutritional information

Energy (kJ)4228 kJ
Energy (kcal)1011 kcal
Fat34.5 g
of which saturates14.7 g
Carbohydrate127.6 g
of which sugars18.5 g
Protein43.6 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Large Bowl
Baking Paper
Medium Bowl
Garlic Press
Small Bowl

Instructions

Roast the Chips
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the dried oregano, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Make your Greek Salad
2

Meanwhile, trim the baby gem, halve lengthways, then thinly slice widthways.

Quarter the baby plum tomatoes. Cut the feta cheese into 1cm cubes.

In a large bowl, combine the baby gem, tomato, feta, red wine vinegar and a drizzle of olive oil. Season with salt and pepper, then set aside.

Bake the Koftas
3

Break up the plant-based burgers into a medium bowl. Add the roasted spice and herb blend, then mix together with your hands.

Shape into sausage shapes, 4 per person. Flatten to make koftas.

Pop the plant-based koftas onto another baking tray. Bake on the middle shelf of your oven until browned, 10-12 mins. IMPORTANT: Ensure they're piping hot throughout.

Honey Yoghurt Time
4

Meanwhile, in a small bowl, combine the Greek style natural yoghurt and honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Peel and grate the garlic (or use a garlic press).

Warm your Flatbreads
5

Spread the garlic over the flatbreads (2 per person) and drizzle with the olive oil (see pantry for amount).

Pop them onto the bottom shelf of your oven until warm and starting to turn golden, 3-4 mins.

Serve Up
6

When everything's ready, place the garlic flatbreads on each plate and top with a handful of the Greek style salad, some chips and the plant-based koftas. 

Serve the remaining salad and chips on the side.

Drizzle the honey yoghurt over the koftas to finish.

Enjoy!

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