Greek Inspired Veggie Kofta Loaded Flatbreads
with Patates Tiganites, Greek Style Salad and Harissa Yoghurt
Inspired by some of the world's most popular street food, these tasty Greek Inspired Veggie Kofta Loaded Flatbreads are perfect for a casual sharing-style vegetarian dinner.
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.
Ingredients
450 grams
Potatoes
1 sachet(s)
Dried Oregano
1 unit(s)
Baby Cucumber
125 grams
Baby Plum Tomatoes
50 grams
Greek Style Salad Cheese
(Contains Milk)
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
2 unit(s)
Unconventional Plant-Based Burgers
(Contains Soya May contain Cereals containing gluten)
1 sachet(s)
Roasted Spice and Herb Blend
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
50 grams
Harissa Paste
(Contains Sulphites)
2 unit(s)
Garlic Clove
4 unit(s)
Greek Style Flatbreads
(Contains Cereals containing gluten May contain Milk)
Not included in your delivery
1 tbsp
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the dried oregano, season with salt and pepper, then toss to coat. Spread out in a single layer - these are your patates tiganites. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, trim the cucumber (see ingredients for amount), then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.
Quarter the baby plum tomatoes. Cut the Greek style salad cheese into 1cm cubes.
In a large bowl, combine the cucumber, tomato, Greek style salad cheese, red wine vinegar and a drizzle of olive oil. Season with salt and pepper, then set aside.
Break up the plant-based burgers into a medium bowl. Add the roasted spice and herb blend, then mix together with your hands.
Shape into sausage shapes, 4 per person. Flatten to make koftas.
Pop the plant-based koftas onto another baking tray. Bake on the middle shelf of your oven until browned, 10-12 mins. IMPORTANT: Ensure they're piping hot throughout.
Meanwhile, in a small bowl, combine the Greek style natural yoghurt and harissa.
Peel and grate the garlic (or use a garlic press).
Spread the garlic over the flatbreads (2 per person) and drizzle with the olive oil (see pantry for amount).
Pop them onto the bottom shelf of your oven until warm and starting to turn golden, 3-4 mins.
When everything's ready, place the garlic flatbreads on each plate and top with a handful of the Greek style salad, some patates tiganites and the plant-based koftas.
Serve the remaining salad and patates tiganites on the side.
Drizzle the harissa yoghurt over the koftas to finish.
Enjoy!
