Harissa Roasted Sweet Potato on Herby Tabbouleh

Name: Harissa Roasted Sweet Potato on Herby Tabbouleh with Greek Style Cheese, Flaked Almonds and Yoghurt
Total time: 40 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 2 Sweet Potato; 50 Harissa Paste; 2 Garlic Clove**; 160 Bulgur Wheat; 10 Vegetable Stock Paste; 125 Baby Plum Tomatoes; 1 Flat Leaf Parsley; ½ Lemon; 50 Greek Style Salad Cheese; 75 Greek Style Natural Yoghurt; 15 Toasted Flaked Almonds; ½ Oil for Cooking; 320 Water for the Bulgur

with Greek Style Cheese, Flaked Almonds and Yoghurt

Anushka MaganPublished on April 04, 2023

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

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

DifficultyMedium

Ingredients

serving amount

Sweet Potato

Harissa Paste

(Contains: Sulphites)

Garlic Clove**

160

Bulgur Wheat

(Contains: Cereals containing gluten)

Vegetable Stock Paste

(Contains: Celery)

125

Baby Plum Tomatoes

Flat Leaf Parsley

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

320

Water for the Bulgur

Nutritional information

Energy (kcal)824 kcal

Energy (kJ)3447 kJ

Fat25.6 g

of which saturates7.7 g

Carbohydrate128.3 g

of which sugars25.9 g

Protein23.1 g

Salt2.4 g

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

Utensils

•Baking Tray

•Garlic Press

•Medium Saucepan

•Zester

Cooking Instructions and Tips

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

Halve the sweet potatoes lengthways, then cut widthways into 1cm thick slices (no need to peel).

Pop the sweet potato slices 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, 25-35 mins. Turn halfway through.

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

Heat the oil for cooking (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.

Roughly chop the parsley (stalks and all). 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 parsley and half the Greek style salad cheese.

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