Harissa Beef and Tomato Cucumber Salad
with Flatbread Chips
Spiced with bold harissa, this savory ground beef is paired with a refreshing tomato-cucumber salad, drizzled with creamy tahini sauce, and served alongside a crunchy flatbread. A vibrant, flavor-packed bite with middle eastern flair.
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
250 g
Ground Beef
1 unit(s)
Red Onion
2 tbsp
Tahini Sauce
(Contains: Sesame, Soy May contain traces of: Milk, Mustard, Sulphites, Wheat, Crustaceans, Egg, Fish, Gluten)
1 unit(s)
Lemon
7 g
Harissa Spice Blend
3 unit(s)
Garlic, cloves
2 unit(s)
Mini Cucumber
1 unit(s)
Tomato
2 unit(s)
Flatbread
(Contains: Soy, Milk, Wheat May contain traces of: Gluten)
7 g
Cilantro
56 g
Arugula and Spinach Mix
43 mL
Creamy Dressing
(Contains: Milk, Egg)
Not included in your delivery
3 tsp
Salt*
1 tsp
Pepper*
2 tbsp
Oil*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Mince or grate the garlic.
- Zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
- Finely chop the cilantro.
- Cut the tomatoes into 1/2-inch pieces.
- Quarter cucumber. Cut into 1/2-inch pieces.
- Peel, then cut onion into 1/2-inch pieces.
- To a small bowl, add creamy dressing, 1 tbsp (2 tbsp) tahini, half the garlic, lemon zest and 1 tsp (2 tsp) lemon juice. Season with pepper, then stir to combine.
- Cut flatbreads into 8 equal wedges. To an unlined baking sheet, add wedges, 1 tbsp (2 tbsp) oil, salt and pepper, then toss to coat. Arrange in a single layer.
- Bake in the top of the oven for 5-6 min until golden and crisp. (TIP: Keep an eye on them so they don't burn!)
- Meanwhile, heat a large non-stick pan over medium-high heat.
When hot, add 1/2 tbsp (1 tbsp) oil, then beef. - Cook, breaking up beef into smaller pieces, until no pink remains 4-5 min.**Carefully drain and discard excess fat. Add harissa spice blend, remaining tahini and 2 tbsp (4 tbsp) water. Cook, stirring often, until fragnant, 1-2 min. Season with salt, pepper and half the coriander. Transfer beef to a plate
- To a large bowl, whisk together 1 tbsp (2 tbsp) oil, remaining minced garlic, 1/2 tsp (1 tsp) sugar and remaining lemon juice. Add tomatoes, cucumber and red onion, then toss to combine.
- Add arugula and spinach, then toss to combine.
- Divide beef between plates, spoon over creamy tahini dressing and sprinkle with remaining coriander.
- Divide salad between plates.
- Divide toasted pita on the side.
- Squeeze a lemon wedge over top, if desired.
