Harissa Beef and Tomato Cucumber Salad
with Flatbread Chips
Tags:
Optional Spice
•Chef's Choice
Allergens:
Sesame
•Soy
•Wheat
•Milk
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time25 minutes
Cooking Time10 minutes
DifficultyEasy
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: Wheat, Milk May contain traces of: Gluten)
14 g
Cilantro
56 g
Arugula and Spinach Mix
Not included in your delivery
3 tsp
Salt*
1 tsp
Sugar*
1 tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Calories760 kcal
Fat37 g
Saturated Fat10 g
Carbohydrate70 g
Sugar11 g
Dietary Fiber7 g
Protein38 g
Cholesterol75 mg
Sodium4400 mg
Trans Fat0.5 g
Potassium1100 mg
Calcium225 mg
Iron8 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
•Large Salad Bowl
•Large Non-Stick Pan
•Garlic Press
•Baking Sheet with Baking Paper
•Small Bowl
•Measuring Spoons
•Medium Bowl
•Spatula
Cooking Steps
1
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Mince or grate the garlic. Juice half the lemon. Cut the remaining lemon into wedges. Finely chop the cilantro.
2
- Cut the tomatoes into 1/2-inch cubes, cut the cucumber into 1/2-inch cubes, cut the red onion into 1/2-inch cubes and place in a medium bowl.
- Mix Tahini with 3 tbsp (6 tbsp) warm water, 1 tbsp (2 tbsp) oil, 2 tsp (4 tsp) lemon juice, 1/4 tsp salt, 1/2 tsp sugar.
3
- 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 half the minced garlic and harissa spice blend 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
4
- Cut flatbreads into 8 equal wedges. To an unlined baking sheet, add wedges, salt, pepper and 1 tbsp (2 tbsp) oil. Season with 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!)
5
- In a small bowl, stir together 1 tbsp (2 tbsp) oil, remaining minced garlic and 1/2 tbsp lemon juice, toss with salad medley, season with salt and pepper.
- Toss in arugula and spinach.
6
- Divide beef between plates, spoon over tahini dressing and sprinkle with remaining coriander.
- Divide salad between plates.
- Serve with toasted pita on the side and lemon wedge.
