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!
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.
Ingredients
1
Aubergine
(May contain Celery)
1
Bell Pepper
(May contain Celery)
1
Ground Cumin
450
Potatoes
1
Mixed Beans
1
Mint
1
Garlic Clove
1
Tomato Puree
10
Vegetable Stock Paste
(Contains Celery)
1
Harissa Paste
75
Greek Style Natural Yoghurt
(Contains Milk)
100
Feta Cheese
(Contains Milk)
4
Plain Taco Tortilla
(Contains Cereals containing gluten)
Not included in your delivery
100
Water
Nutritional information
Utensils
Instructions
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.
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.
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).
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.
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.
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!
