HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMiddle Eastern Style Veggie Harissa Tacos
Middle Eastern Style Veggie Harissa Tacos

Middle Eastern Style Veggie Harissa Tacos

with Feta and Wedges

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Tags:VeggieUnder 600 calories
Allergens:CeleryMilkCereals containing gluten

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 conflict 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 Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Bell Pepper

1 sachet

Ground Cumin

450 grams


1 pack(s)

Mixed Beans

1 bunch(es)


1 unit(s)

Garlic Clove

1 sachet

Tomato Puree

10 grams

Vegetable Stock Paste


1 sachet

Harissa Paste

75 grams

Greek Style Natural Yoghurt


100 grams

Feta Cheese


6 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2702 kJ
Energy (kcal)646 kcal
Fat24.0 g
of which saturates11.0 g
Carbohydrate76 g
of which sugars16.0 g
Protein28 g
Salt2.62 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Garlic Press
Frying Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. Halve the pepper and discard the core and seeds. Slice into thin strips. Halve the strips widthways. Pop the aubergine and pepper on a large baking tray, nicely spread out. Drizzle with oil and sprinkle over the ground cumin. Season with salt and pepper, then toss to coat. Set aside.


Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. TIP: Use two baking trays if necessary, you want the potatoes nicely spread out. Pop the aubergine and pepper on the middle shelf to roast until golden and tender, 25-30 mins. Turn both halfway through cooking.


Meanwhile, drain and rinse the mixed beans in a colander, put half of them into a bowl and mash with a fork until broken up. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Peel and grate the garlic (or use a garlic press).


While everything cooks, heat a drizzle of oil in a frying pan on medium-high heat. Add the tomato puree and the garlic and fry until fragrant, 1 minute. Pour in the water (see ingredients for amount), veg stock paste, mixed beans (both whole and crushed) and the harissa paste (add less if you don't like heat). Season with salt and pepper, bring to the boil and simmer until thickened, 5-7 mins.


Meanwhile pop the yoghurt in a small bowl and add the mint. Season with salt and pepper, stir together and set aside. Crumble the feta into small pieces. Pop the tacos in the oven to warm through for the last 2 mins of wedge cooking time. Once cooked, taste the beans and add salt and pepper if you feel it needs it. TIP: Add a splash of water if they've dried out too much.


Put a dollop of yoghurt on the base of each taco and spread it out. Top with the harissa beans, a handful of aubergine and pepper and the feta. Serve the wedges and any remaining yoghurt on the side to dip them in. Enjoy!