Harissa Pork Koftas on Flatbreads
with Sweet Potato Fries and Zesty Mint Yoghurt
.
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
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 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
Utensils
Instructions
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.
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.
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.
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.
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.
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!
