Harissa Beef and Tomato Cucumber Salad
with Flatbread ChipsCalories
:
890 kcalProtein
:
38g proteinPreparation Time
:
15 minutesDifficulty
:
EasyOptional Spice
Allergens:
- Sesame
- Soy
- Milk
- Wheat
- Egg
- Milk
- Mustard
- Sulphites
- Wheat
- Crustaceans
- Egg
- Fish
- Gluten
- May contain traces of allergens
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
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
Calories890 kcal
Fat52 g
Saturated Fat13 g
Carbohydrate70 g
Sugar11 g
Dietary Fiber7 g
Protein38 g
Cholesterol95 mg
Sodium4480 mg
Trans Fat0.5 g
Potassium1050 mg
Calcium225 mg
Iron7.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Medium Bowl
•Small Bowl
•Baking Sheet
•Spatula
•Large Non-Stick Pan
•Large Bowl
Cooking Steps
1
- 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.
2
- 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.
3
- 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!)
4
- 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
5
- 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.
6
- 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.
