This HelloFresh recipe of Plant Based Harissa Burger & Wedges is packed full of tasty vegetables so why not try this delicious dinner to conveniently help with your five a day
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Baby Plum Tomatoes
Baby Gem Lettuce
Vivera Plant Quarter Pounder Burger(ContainsGluten, Soya)
Glazed Burger Bun(ContainsGluten)
Red Wine Vinegar(ContainsSulphites)
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a low sided wide baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.
Halve the baby plum tomatoes, trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Thinly slice the spring onion. Pop the tomato, lettuce and spring onion into a large bowl.
About 10 minutes before the wedges are done, heat a drizzle of oil in a large frying pan on a medium high heat. When hot, add the Vivera burgers and cook each side until golden brown, 4-5 mins per side. When cooked, add half of the harissa paste to the pan and turn to coat the burgers. Remove from the heat.
While you have time do any washing up that needs doing.
Halve the burger buns as if you were making a sandwich and pop them in the oven to warm through, 2-3 mins. Drizzle the red wine vinegar and olive oil (see ingredients for amount) onto the tomato and lettuce and season with salt and pepper. Toss to combine.
Spread the remaining harissa paste between the burger buns (use less if you don't like it too spicy) and top with the burger and a handful of salad. Share the remaining salad between your plates and the wedges along side. Enjoy!