Middle Eastern Inspired Cheesy Harissa Naanizza
with Greek Style Salad Cheese and Apple & Baby Leaf Salad
Looking for a quick and tasty midweek dinner option? Try cooking up our Middle Eastern Inspired Cheesy Harissa Naanizza in just 20-25 minutes for a delicious and speedy meal.
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
1 unit(s)
Onion
80 grams
Sliced Mushrooms
30 grams
Tomato Puree
50 grams
Harissa Paste
(Contains Sulphites)
70 grams
Mature Cheddar Cheese
(Contains Milk)
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
1 unit(s)
Apple
50 grams
Greek Style Salad Cheese
(Contains Milk)
50 grams
Baby Leaf Mix
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
1 tbsp
Water for the Sauce
1 tbsp
Honey
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Halve, peel and thinly slice the onion.
c) Heat a drizzle of oil in a large frying pan on high heat.
d) Once hot, add the onion and sliced mushrooms to the pan. Stir-fry until softened, 5-6 mins. Season with salt and pepper.
a) Meanwhile, in a medium bowl, combine the tomato puree, harissa paste and water for the sauce (see pantry for amount).
b) Season with salt and pepper.
a) Grate the Cheddar cheese.
b) Pop the naans onto a large baking tray.
c) Divide your harissa sauce between naans and spread with the back of a spoon, leaving a 1cm border.
a) Top each naannizza with the fried onion and mushrooms, then sprinkle over the grated Cheddar.
b) When the oven is hot, bake on the top shelf until the cheese is golden and bubbling, 6-7 mins.
a) While your naanizzas bake, quarter, core and thinly slice the apple (no need to peel).
a) Share the naanizzas between your plates.
b) Crumble over the Greek style cheese and drizzle with the honey (see pantry for amount).
c) Serve the apple and baby leaf salad alongside. Drizzle the balsamic glaze over the salad to finish.
Enjoy!
