Our Recipe BoxesGift Cards
Turkish Inspired Harissa Beef Loaded Flatbread
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Turkish Inspired Harissa Beef Loaded Flatbread

Turkish Inspired Harissa Beef Loaded Flatbread

with Cheese and Sweet Potato Chips

This Turkish Inspired Harissa Beef Loaded Flatbread is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Tags:
Spicy
Allergens:
Sulphites
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 Time45 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

2

Sweet Potato

1

Chermoula Spice Mix

240

Beef Mince

2

Garlic Clove

50

Harissa Paste

(Contains Sulphites)

25

Sun-Dried Tomato Paste

½

Mint

½

Cucumber

(May contain Celery)

75

Greek Style Natural Yoghurt

(Contains Milk)

2

Greek Style Flatbreads

(Contains Cereals containing gluten May contain Milk)

50

Greek Style Salad Cheese

(Contains Milk)

sideBannerName

Nutritional information

Energy (kcal)966 kcal
Energy (kJ)4041 kJ
Fat42.3 g
of which saturates16.2 g
Carbohydrate96.3 g
of which sugars25.5 g
Protein48.5 g
Salt2.86 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Pan
Aluminum Foil
Garlic Press
Lid
Medium Bowl

Instructions

Sweet Potato Time
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop them onto a large baking tray.

Drizzle with oil, sprinkle over half the chermoula spice mix, then season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

Fry the Mince
2

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.

Let's go to Flavour Town
3

Meanwhile, peel and grate the garlic (or use a garlic press).

Stir the garlic, harissa, sun-dried tomato paste and remaining chermoula into the beef, then cook for 1 min.

Remove from the heat, then cover with a lid or foil to keep warm. IMPORTANT: The mince is cooked when no longer pink in the middle.

Mix the Cucumber Yoghurt
4

Pick the mint leaves from their stalks and roughly chop (discard the stalks).

Trim the cucumber (see ingredients for amount), then quarter lengthways. Chop widthways into small pieces.

In a medium bowl, combine the cucumber with the yoghurt and half the mint. Taste and season with salt and pepper, then set aside.

Warm the Flatbreads
5

When the chips have a few mins left, pop the flatbreads (1 per person) onto a baking tray and into the oven until warm and starting to turn golden, 3-4 mins.

Assemble and Serve
6

When everything's ready, lay the flatbreads on your plates and top with the harissa beef (reheat first if needed).

Crumble the Greek style salad cheese over the top, then scatter with the remaining mint.

Serve your loaded flatbreads with the sweet potato chips and cucumber yoghurt alongside.

Enjoy!