Halloumi and Chermoula Meat-Free Koftas in Honey-Harissa Sauce
with Cheesy Spiced Chips, Cucumber and Baby Leaf Salad
- Soya
- Sulphites
- Milk
- Wheat
- Cereals containing gluten
- May contain traces of allergens
Koftas (also known as 'kofte') are a popular type of meatball style dish. This recipe makes them meat-free by using vegetarian burgers, then smothers in a spicy-sweet sauce that's fragrant with harissa.
Ingredients
450 grams
Potatoes
1 sachet(s)
Roasted Spice and Herb Blend
1 unit(s)
Garlic Clove
2 unit(s)
Unconventional Plant-Based Burgers
(Contains: Soya May contain traces of: Wheat, Cereals containing gluten)
1 sachet(s)
Chermoula Spice Mix
1 unit(s)
Baby Cucumber
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
50 grams
Harissa Paste
15 grams
Honey
50 grams
Baby Leaf Mix
50 grams
Greek Style Salad Cheese
(Contains: Milk)
225 grams
Halloumi
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tbsp
Water for the Sauce
20 grams
Butter
Nutrition Values
Utensils
Cooking Steps
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 roasted spice and herb blend, 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.
Drain the halloumi, then cut it into 2cm chunks. Place them into a small bowl of cold water and leave to soak.
Meanwhile, peel and grate the garlic (or use a garlic press).
Break up the plant-based burgers into a large bowl. Add the chermoula spice mix and garlic, then season with salt and pepper.
Using your hands, mix together well, then shape into koftas, 2 per person. Lay them onto a lined baking tray.
When the chips are halfway through cooking, turn them over and return to the oven for the remaining time.
At the same time, add the kofta tray to the middle shelf of your oven and bake until they are browned on the outside, 10-12 mins. IMPORTANT: Ensure they're piping hot throughout.
Meanwhile, remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi and fry, turning frequently, until golden, 6-7 mins.
Next, trim and halve the baby cucumber lengthways, then slice widthways into 1cm thick half moons.
In a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts).
Season with salt and pepper, then set your dressing aside.
In a small saucepan, combine the harissa paste (add less if you'd prefer things milder), honey and water for the sauce (see pantry for amount). TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Pop the pan on medium-low heat. Stir until well combined and piping hot, 1-2 mins.
Vigorously stir in the butter (see pantry for amount) until emulsified, 1 min. Remove from the heat and cover to keep warm.
When everything's ready, share the koftas, halloumi and chips between your plates.
Spoon the harissa sauce over the koftas (reheat first if needed, adding a splash of water if it gets a little too thick).
Add the baby leaf mix and cucumber to the bowl of dressing and toss to coat, then share between your plates.
Crumble the Greek style salad cheese over the chips to finish.
