Turkish Inspired Harissa Beef Loaded Flatbread

Name: Turkish Inspired Harissa Beef Loaded Flatbread with Cheese and Sweet Potato Chips
Total time: 45 min
Yield: 2
Cuisine: Turkish
Ingredients: 2 Sweet Potato; 1 Chermoula Spice Mix; 240 British Beef Mince; 2 Garlic Clove**; 50 Harissa Paste; 25 Sun-Dried Tomato Paste; ½ Mint; ½ Cucumber; 75 Greek Style Natural Yoghurt; 2 Greek Style Flatbreads; 50 Greek Style Salad Cheese

with Cheese and Sweet Potato Chips

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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

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.

Total45 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

Sweet Potato

Chermoula Spice Mix

240

British Beef Mince

Garlic Clove**

Harissa Paste

(Contains: Sulphites)

Sun-Dried Tomato Paste

Mint

Cucumber

(May contain traces of: Celery)

Greek Style Natural Yoghurt

(Contains: Milk)

Greek Style Flatbreads

(Contains: Cereals containing gluten May contain traces of: Milk)

Greek Style Salad Cheese

(Contains: Milk)

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

Salt2.9 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

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.

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.

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.

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.

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.