Middle Eastern Style Veggie Harissa Tacos
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Middle Eastern Style Veggie Harissa Tacos

Middle Eastern Style Veggie Harissa Tacos

with Feta, Aubergine, Peppers and Wedges

Our Middle Eastern Style Veggie Harissa Tacos are a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Veggie
•Under 600 calories
Allergens:
Celery
•Milk
•Cereals 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 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.

Preparation Time30 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

1

Aubergine

(May contain Celery)

1

Bell Pepper

(May contain Celery)

1

Ground Cumin

450

Potatoes

1

Mixed Beans

1

Mint

1

Garlic Clove

30

Tomato Puree

10

Vegetable Stock Paste

(Contains Celery)

50

Harissa Paste

75

Low Fat Natural Yoghurt

(Contains Milk)

100

Feta Cheese

6

Plain Taco Tortillas

(Contains Cereals containing gluten)

Not included in your delivery

100

Water

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Nutritional information

Energy (kcal)755 kcal
Energy (kJ)3158 kJ
Fat18.4 g
of which saturates4.7 g
Carbohydrate121.9 g
of which sugars22.4 g
Protein27.2 g
Salt2.95 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Knife
•Garlic Press
•Colander
•Grill Pan

Instructions

Get Prepped
1

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 then halve widthways. Pop the aubergine and pepper onto a large baking tray. Drizzle with oil, season with salt and pepper then sprinkle over the ground cumin. Toss to coat, spread out evenly, then set aside.

Roast the Veg
2

Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges 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. Once your oven is hot, roast on the middle shelf until golden, 30-40 mins. Pop the aubergine and pepper on the middle shelf to roast until golden and tender, 25-30 mins. Turn both halfway through.

Finish the Prep
3

Meanwhile, drain and rinse the mixed beans in a colander. Put half 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).

Make the Beans
4

While everything roasts, heat a drizzle of oil in a frying pan on medium-high heat. Add the tomato puree and the garlic. Fry until fragrant, 1 min. 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.

Finish Up
5

Meanwhile, pop the yoghurt into a small bowl and add the mint. Season to taste, stir together and set aside. Crumble the feta into small pieces. Pop the tortillas in the oven to warm through for the last 2 mins of roasting time. Once the beans are cooked, taste and season again if needed. TIP: Add a splash of water if it’s a little thick.

Assemble the Tacos
6

Spread a dollop of yoghurt over the base of each tortilla. Top with spoonfuls of the harissa beans, aubergine, peppers and feta. TIP: Tacos are best enjoyed eaten by hand - get stuck in! Serve the wedges and any remaining yoghurt alongside for dipping. Enjoy!

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