Turkish Inspired Harissa Beef Loaded Flatbreads
with Cheese, Sweet Potato Chips and Cucumber Yoghurt
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.
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
2 unit(s)
Sweet Potato
1 sachet(s)
Chermoula Spice Mix
4 unit(s)
Garlic Clove
240 grams
British Beef Mince
50 grams
Harissa Paste
(Contains Sulphites)
25 grams
Sun-Dried Tomato Paste
1 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)
20 grams
Wild Rocket
50 grams
Greek Style Salad Cheese
(Contains Milk)
Nutritional information
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.
Pop half the garlic cloves (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel on a baking tray until soft, 10-12 mins.
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 remaining garlic (or use a garlic press).
Stir the grated 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.
Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
In a medium bowl, combine half the cucumber with the yoghurt and mashed garlic. 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.
In a medium bowl, combine the remaining cucumber with a drizzle of oil, salt and pepper. Toss in the rocket leaves.
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.
Serve your loaded flatbreads with the sweet potato chips, cucumber yoghurt and salad alongside.
Enjoy!
