Harissa Honey Veggie Koftas
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Harissa Honey Veggie Koftas

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 enjoy it al fresco or bring some sunshine indoors, they're perfect for BBQ season.

Climate Conscious

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 Time35 minutes
Cooking time25 minutes


serving amount

450 grams


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


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



Nutritional information

Energy (kJ)2893 kJ
Energy (kcal)691 kcal
Fat38.1 g
of which saturates15.3 g
Carbohydrate64.9 g
of which sugars13.2 g
Protein23.5 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Bowl
Small sauce pan


Chip, Chip, Hooray

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. 

Shape your Koftas

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. 

Time to Bake

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.

Mix the Dressing

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. 

Harissa Sauce Time

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. 

Finish and Serve

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. 


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