Harissa Honey Veggie Koftas
with Greek Style Cheese Seasoned Chips and Baby Leaf Salad
Come rain or shine, it's time for a great British BBQ! Our summery dishes such as these Harissa Honey Veggie Koftas are designed with full-on flavour in mind. Whether you take it al fresco or bring some sunshine indoors, they're perfect for both the BBQ and the oven.
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)
Roasted Spice and Herb Blend
1 unit(s)
Garlic Clove
2 unit(s)
Unconventional Plant-Based Burgers
(Contains Soya May contain Cereals containing gluten)
1 sachet(s)
Chermoula Spice Mix
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
50 grams
Harissa Paste
(Contains Sulphites)
15 grams
Honey
50 grams
Baby Leaf Mix
50 grams
Greek Style Salad Cheese
(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
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 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.
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.
While everything's in the oven, 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 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 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.
Enjoy!
