Greek Inspired Veggie Koftas loaded Flatbreads
with Oregano Chips, Greek Style Salad and Honey Yoghurt
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.
Ingredients
450 grams
Potatoes
1 sachet(s)
Dried Oregano
125 grams
Baby Plum Tomatoes
50 grams
Greek Style Salad Cheese
(Contains Milk)
12 grams
Red Wine Vinegar
(Contains Sulphites)
2 unit(s)
Unconventional Plant-Based Burgers
(Contains Soya May contain 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 Milk)
½ unit(s)
Cucumber
(May contain Celery)
Not included in your delivery
1 tbsp
Olive Oil
Nutritional information
Utensils
Instructions
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.
Meanwhile, trim the cucumber (see ingredients for amount), then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.
Quarter the baby plum tomatoes. Cut the Greek style salad cheese into 1cm cubes.
In a large bowl combine the cucumber, tomato, Greek style salad cheese, red wine vinegar and a drizzle of oil. Season with salt and pepper, then set aside.
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 koftas onto another baking tray. Bake on the middle shelf of your oven until browned, 10-12 mins.
Meanwhile, in a small bowl, combine the Greek style natural yoghurt and honey.
Peel and grate the garlic (or use a garlic press).
Spread the garlic and drizzle the oil (see pantry for amount) over the flatbreads.
Pop them onto the bottom shelf of your oven until warm and starting to turn golden, 3-4 mins.
When ready, place the garlic flatbreads on each plate and top with a handful of the greek style salad, a couple chips and the koftas.
Serve the remaining salad and chips on the side. Drizzle the honey yoghurt over the koftas to finish.
Enjoy!
