Super Cheesy Burrata and Harissa Naanizzass
with Broccoli, Rocket and Chips
- Milk
- Cereals containing gluten
- Wheat
Ingredients
450 grams
Potatoes
1 unit(s)
Onion
1 unit(s)
Garlic Clove
40 grams
Mature Cheddar Cheese
(Contains: Milk)
50 grams
Harissa Paste
30 grams
Tomato Puree
2 unit(s)
Plain Naans
(Contains: Milk, Cereals containing gluten, Wheat)
20 grams
Wild Rocket
200 grams
Broccoli Florets
125 grams
Burrata
(Contains: Milk)
Not included in your delivery
1 tbsp
Water for the Sauce
1 tsp
Sugar
1 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips 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. When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Grate the cheddar cheese.
Heat a drizzle of oil in a large frying pan on medium heat. Add the onion to the pan and stir-fry until softened, 6-8 mins.
Add the garlic to the onion. Stir fry for 1-2 mins.
In a small bowl, combine the harissa paste, tomato puree, water for the sauce and sugar (see pantry for both amounts).
Pop the naans onto a large baking tray. Spread the harissa and tomato sauce evenly over the top of each naan, leaving a 1cm border around the edge.
Scatter over the grated cheese and arrange the cooked onions on top.
Bake the naanizzas on the top shelf until the cheese is melted and bubbling and the base is crisp, 8-10 mins.
Meanwhile, halve any large broccoli florets.
Bring a large saucepan of water with 0.5 tsp salt to the boil for the broccoli.
When the water is boiling, add the broccoli and cook until just tender, 3-5 mins. Once cooked, drain the broccoli in a colander. Leave to steam for 2 mins, uncovered, then return to the pan. Drizzle with a little oil and season with salt and pepper.
When everything's ready, drain the burrata, then carefully halve it.
Share the naanizzas and chips between plates. Serve the broccoli alongside.
Scatter the rocket leaves over each naanizza and top with a piece of burrata. Top the cheese and rocket with a drizzle of olive oil.
Serve with the mayonnaise (see pantry for amount) on the side for dipping.
Enjoy!
