Turkish Inspired Harissa Beef Loaded Flatbreads
with Cheese and Sweet Potato Chips
Inspired by some of the world's most popular street food, these tasty Turkish Inspired Harissa Beef Loaded Flatbreads are perfect for a casual sharing-style dinner.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Sweet Potato
1 sachet(s)
Chermoula Spice Mix
240 grams
British 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 traces of: Celery)
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
2 unit(s)
Greek Style Flatbreads
(Contains: Cereals containing gluten May contain traces of: Milk)
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Utensils
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.
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!
