Harissa Beef Stuffed Pitta
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Harissa Beef Stuffed Pitta

with Harissa Yoghurt, Cheese and Rocket Salad

Allergens:
Milk
Sulphites
Cereals containing gluten

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.

Preparation Time30 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove

50 grams

Greek Style Salad Cheese

(Contains Milk)

50 grams

Harissa Paste

(Contains Sulphites)

240 grams

Beef Mince

2 unit(s)

Pitta Bread

(Contains Cereals containing gluten)

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

40 grams

Wild Rocket

Not included in your delivery

¼ tsp

Salt for the Mixture

½ tbsp

Honey

1 tbsp

Olive Oil for the Dressing

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Nutritional information

Energy (kJ)2818 kJ
Energy (kcal)674 kcal
Fat40.6 g
of which saturates15.5 g
Carbohydrate39.3 g
of which sugars10 g
Protein38.8 g
Salt2.36 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Large Bowl
Garlic Press
Knife
Baking Tray
Medium Bowl
Small Bowl

Instructions

1

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

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

c) In a large bowl combine the garlic, salt for the mixture, honey (see pantry for both amounts), half of the harissa and half of the cheese. Then add the beef mince. Season with pepper and mix together with your hands. IMPORTANT: Wash your hands and equipment after handling raw mince.

d) Quarter each pitta bread and gently separate the cut edges of each piece to create a pitta pocket.

2

a) Divide the beef mixture between the pitta pockets. Gently push the mince into the bottom of each pocket, then press down on each stuffed pitta to evenly distribute the mixture throughout the pocket.

b) Place the stuffed pittas onto a large baking tray and bake on the middle shelf, until crisp and browned, 12-15 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

c) Meanwhile, in a small bowl, combine the yoghurt with the remaing harissa. Season with salt and pepper.

d) In another medium bowl add the olive oil for the dressing (see pantry amount) and season with salt and pepper.

3

a) Add the rocket to the dressing bowl. Toss to coat.

b) Dived your stuffed pitta between plates. Drizzle the harissa yoghurt over them.

c) Serve your salad alongside with a sprinkle of the remaining cheese.

Enjoy!

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