Turkish Inspired Harissa Beef Loaded Flatbreads
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Turkish Inspired Harissa Beef Loaded Flatbreads

Turkish Inspired Harissa Beef Loaded Flatbreads

with Cheese and Sweet Potato Chips

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 unit(s)

Sweet Potato

1 sachet(s)

Chermoula Spice Mix

240 grams

Beef Mince

2 unit(s)

Garlic Clove

50 grams

Harissa Paste

(Contains Sulphites)

25 grams

Sun-Dried Tomato Paste

½ bunch(es)

Mint

½ unit(s)

Cucumber

(May contain Celery)

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

2 unit(s)

Greek Style Flatbreads

(Contains Cereals containing gluten May contain Milk)

50 grams

Greek Style Salad Cheese

(Contains Milk)

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Nutritional information

Energy (kJ)4041 kJ
Energy (kcal)966 kcal
Fat42.3 g
of which saturates16.2 g
Carbohydrate96.3 g
of which sugars25.5 g
Protein48.5 g
Salt2.85 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Pan
Mixing Bowl

Instructions

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.

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.

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.

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.

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.

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!