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

Turkish Inspired Harissa Beef Loaded Flatbreads

with Cheese, Spinach and Sweet Potato Chips

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

Tags:
Spicy
Allergens:
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
DifficultyMedium

Ingredients

serving amount

2

Sweet Potato

2

Chermoula Spice Mix

240

Beef Mince

2

Garlic Clove

50

Harissa Paste

25

Sun-Dried Tomato Paste

100

Baby Spinach

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)

100

Greek Style Salad Cheese

(Contains Milk)

sideBannerName

Nutritional information

Energy (kcal)1085 kcal
Energy (kJ)4538 kJ
Fat48.7 g
of which saturates20.1 g
Carbohydrate109.8 g
of which sugars25.6 g
Protein56.8 g
Salt3.84 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Garlic Press
Grill Pan
Lid
Bowl

Instructions

Chop the Chips
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 pread 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.

Spice up the Beef
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.
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.

Add the Spinach
3

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
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.

Make your 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.

Flatbread Time
5

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

Assemble and Serve
6

When everything is 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!