Harissa Pork Koftas on Greek Flatbreads
with Sweet Potato Fries
.
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
240 grams
British Pork Mince
50 grams
Harissa Paste
(Contains Sulphites)
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
2 unit(s)
Sweet Potato
1 unit(s)
Lemon
1 bunch(es)
Mint
50 grams
Greek Style Salad Cheese
(Contains Milk)
125 grams
Baby Plum Tomatoes
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
2 unit(s)
Greek Style Flatbreads
(Contains Cereals containing gluten May contain Milk)
50 grams
Baby Leaf Mix
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Put the pork mince into a bowl along with the harissa paste and panko breadcrumbs. Season with salt and pepper. Use your hands to thoroughly mix then divide into 4 mini sausage shapes per person. Pop onto a plate and set aside. IMPORTANT: Remember to wash your hands and equipment after handling raw mince.
Halve the pepper and discard the core and seeds. Slice into thin strips. Pop the pepper onto a baking tray, drizzle with oil and season with salt and pepper. Toss to coat then spread out in a single layer. Place the koftas on top of the peppers. Roast on the middle shelf of your oven until the koftas are browned and cooked through, 17-20 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.
Pop the sweet potato fries onto another baking tray, drizzle with oil and season with salt and pepper. Toss to coat, spread out in a single layer and roast on the top shelf of your oven until golden, 20-25 mins, turning halfway.
Zest and halve the lemon. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Crumble the Greek style salad cheese. Halve the chilli lengthways, deseed then finely chop. Halve the premium tomatoes. Pop half of the lemon zest and half of the mint into a small bowl, add the yoghurt, season with salt and pepper and stir to combine.
Pop the flatbreads (1 per person) into the oven 3-4 mins before the koftas and fries are ready. Squeeze half of the lemon juice into a large bowl then add the oil (see ingredients for amount). Mix in half of the tomatoes and chilli, season with salt and pepper and set aside.
Add the baby leaf mix to the tomatoes and toss to combine. To serve, pile the toppings on the flatbreads; salad, tomatoes, koftas, peppers and Greek style salad cheese. Drizzle with the yoghurt and finish with a sprinkle of the remaining mint, lemon zest, and chilli. Serve with the fries alongside. Enjoy!
