Harissa Roasted Sweet Potato on Mint Tabbouleh

Name: Harissa Roasted Sweet Potato on Mint Tabbouleh with Cheese, Flaked Almonds and Yoghurt
Total time: 40 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 2 Sweet Potato; 50 Harissa Paste; 2 Garlic Clove**; 120 Bulgur Wheat; 10 Vegetable Stock Paste; 125 Baby Plum Tomatoes; 1 Mint; ½ Lemon; 50 Greek Style Salad Cheese; 75 Greek Style Natural Yoghurt; 15 Toasted Flaked Almonds; ½ Oil for Cooking; 240 Water for the Bulgur

with Cheese, Flaked Almonds and Yoghurt

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Our Harissa Roasted Butternut on Herbed Tabbouleh is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:

Veggie

Allergens:

Sulphites

•Cereals containing gluten

•Celery

•Milk

•Nuts

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.

Total40 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

Sweet Potato

Harissa Paste

(Contains: Sulphites)

Garlic Clove**

120

Bulgur Wheat

(Contains: Cereals containing gluten)

Vegetable Stock Paste

(Contains: Celery)

125

Baby Plum Tomatoes

Mint

Lemon

Greek Style Salad Cheese

(Contains: Milk)

Greek Style Natural Yoghurt

(Contains: Milk)

Toasted Flaked Almonds

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

Not included in your delivery

Oil for Cooking

240

Water for the Bulgur

Nutritional information

Energy (kcal)754 kcal

Energy (kJ)3153 kJ

Fat25.2 g

of which saturates7.7 g

Carbohydrate112.7 g

of which sugars25.6 g

Protein21.1 g

Salt2.4 g

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

Utensils

•Garlic Press

•Medium Saucepan

•Zester

Instructions

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

Chop the sweet potatoes into 2cm chunks (no need to peel).

Pop the sweet potato onto a large baking tray. Drizzle with oil and half the harissa paste. 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 top shelf until golden and cooked through, 25-35 mins. Turn halfway through.

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

Heat the oil (see pantry for amount) in a deep saucepan on medium heat. Once hot, add the garlic and stir-fry for 30 secs.

Stir in the bulgur and cook until coated, 1 min.

Pour in the water for the bulgur (see pantry for amount), stir in the veg stock paste and bring to the boil. Simmer for 1 min.

Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Meanwhile, halve the baby plum tomatoes.

Pick the mint leaves from their stalks and roughly chop (discard the stalks). Zest and halve the lemon (see ingredients for amount).

Crumble the Greek style salad cheese into small pieces.

Once the bulgur is cooked, fluff it up with a fork.

Gently stir in the tomatoes, lemon zest, remaining harissa paste (use less if you'd prefer things milder), half the mint and half the Greek style salad cheese.

Squeeze in some lemon juice, then taste and season with salt and pepper if needed.