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Middle Eastern Recipes

Harissa Pork Koftas on Flatbreads

Harissa Pork Koftas on Flatbreads

Harissa Pork Koftas on Flatbreads

with Sweet Potato Fries and Zesty Mint Yoghurt

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.

Allergens:

Sulphites

•Cereals containing gluten

•Milk

The quantities provided above are averages only.

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.

Total45 minutes

Active 35 minutes

DifficultyMedium

Ingredients

serving amount

2

Sweet Potato

2

Garlic Clove**

50

Harissa Paste

(Contains: Sulphites)

10

Breadcrumbs

(Contains: Cereals containing gluten)

240

British Pork Mince

1

Lemon

1

Mint

125

Baby Plum Tomatoes

75

Greek Style Natural Yoghurt

(Contains: Milk)

2

Greek Style Flatbreads

(Contains: Cereals containing gluten May contain traces of: Milk)

50

Baby Leaf Mix

50

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

¼

Salt for the Breadcrumbs

1

Olive Oil for the Dressing

Nutritional information

Energy (kcal)1105 kcal

Energy (kJ)4624 kJ

Fat52.7 g

of which saturates18.3 g

Carbohydrate115.9 g

of which sugars26.2 g

Protein45.3 g

Salt2.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Large Bowl

•Grater

•Zester

•Small Bowl

•Medium Bowl

Instructions

Sweet Sweet Potato

1

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

Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).

Pop the fries onto a large baking tray. Drizzle with oil, 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, roast on the middle shelf until golden, 30-35 mins. Turn halfway through.

Shape the Koftas

2

Menwhile, peel and grate the garlic (or use a garlic press).

In a large bowl, combine the garlic, harissa paste, breadcrumbs and salt for the breadcrumbs (see pantry for amount), then add the pork mince. Season with pepper and mix together with your hands.

Shape into mini sausage shapes, 4 per person. Flatten to make koftas. IMPORTANT: Wash your hands and equipment after handling raw mince.

Time to Bake

3

Pop the koftas onto a large baking tray.

Bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.

Mix your Zesty Yoghurt

4

Meanwhile, zest and halve the lemon. Pick the mint leaves from their stalks and roughly chop (discard the stalks).

Halve the tomatoes.

In a small bowl, combine the yoghurt, half the lemon zest and half the mint. Season with salt and pepper.

Warm the Flatbreads

5

In a medium bowl, combine the tomatoes, olive oil for the dressing (see pantry for amount) and half the lemon juice. Season with salt and pepper.

Pop the flatbreads (1 per person) onto a baking tray and into the oven until warm and starting to turn golden, 3-4 mins.

Just before serving, add the baby leaves to the tomatoes and toss to combine.

Load up and Serve

6

Share the flatbreads between your plates. Spread over the zesty mint yoghurt, then top with the tomato salad and harissa koftas.

Crumble over the Greek style salad cheese and finish with a sprinkle of the remaining mint and lemon zest.

Serve the sweet potato fries alongside.

Enjoy!

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