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Middle Eastern Recipes

Middle Eastern Inspired Cheesy Harissa Naanizza

Middle Eastern Inspired Cheesy Harissa Naanizza

Middle Eastern Inspired Cheesy Harissa Naanizza

with Greek Style Salad Cheese and Apple & Baby Leaf Salad

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Looking for a quick and tasty midweek dinner option? Try cooking up our Middle Eastern Inspired Cheesy Harissa Naanizza in just 20-25 minutes for a delicious and speedy meal.

Tags:

Veggie

•Spicy

•New

Allergens:

Schwefeldioxide und Sulfite

•Milk

•Gluten

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.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Onion

80 grams

Sliced Mushrooms

30 grams

Tomato Puree

50 grams

Harissa Paste

(Contains: Schwefeldioxide und Sulfite)

70 grams

Mature Cheddar Cheese

(Contains: Milk)

2 unit(s)

Plain Naans

(Contains: Milk, Gluten)

1 unit(s)

Apple

50 grams

Greek Style Salad Cheese

(Contains: Milk)

50 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

(Contains: Schwefeldioxide und Sulfite)

Not included in your delivery

1 tbsp

Water for the Sauce

1 tbsp

Honey

Nutritional information

Energy (kJ)3251 kJ

Energy (kcal)777 kcal

Fat34.3 g

of which saturates12.6 g

Carbohydrate88.6 g

of which sugars25.4 g

Protein27.3 g

Salt2.8 g

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

Utensils

•Large Frying Pan

•Medium Bowl

•Baking Tray

•Spoon

•Grater

Instructions

Get Started

1

a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Halve, peel and thinly slice the onion.

c) Heat a drizzle of oil in a large frying pan on high heat.

d) Once hot, add the onion and sliced mushrooms to the pan. Stir-fry until softened, 5-6 mins. Season with salt and pepper.

Make your Sauce

2

a) Meanwhile, in a medium bowl, combine the tomato puree, harissa paste and water for the sauce (see pantry for amount).

b) Season with salt and pepper.

Build the Naanizzas

3

a) Grate the Cheddar cheese.

b) Pop the naans onto a large baking tray.

c) Divide your harissa sauce between naans and spread with the back of a spoon, leaving a 1cm border.

Time to Bake

4

a) Top each naannizza with the fried onion and mushrooms, then sprinkle over the grated Cheddar.

b) When the oven is hot, bake on the top shelf until the cheese is golden and bubbling, 6-7 mins.

An Apple a Day

5

a) While your naanizzas bake, quarter, core and thinly slice the apple (no need to peel).

Assemble and Serve

6

a) Share the naanizzas between your plates.

b) Crumble over the Greek style cheese and drizzle with the honey (see pantry for amount).

c) Serve the apple and baby leaf salad alongside. Drizzle the balsamic glaze over the salad to finish.

Enjoy!

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