Fast Smokey Plant-Based Mince & Harissa Aioli Flatbreads
with Cucumber Salad
- Soy
- Wheat
- Gluten
- Eggs
- Soy
- May contain traces of allergens
- Wheat
- Gluten
- Milk
Get ready for a flavour explosion! Our trusty paprika spice blend gives the plant-based mince a smouldering flavour while the homemade harissa aioli will bring the right amount of spice. Cool things down with a cucumber salad and dig in, this one requires no cutlery!
Ingredients
1
Cucumber
1 packet
Harissa Paste
(May be present: Soy)
200 g
Plant-Based Mince
(Contains: Soy May be present: Wheat, Gluten)
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy)
1
Tomato
1
Flatbread
(Contains: Wheat, Gluten May be present: Milk)
1
Julienned Carrot
1 packet
Mixed Salad Leaves
1 packet
Garlic Aioli
(Contains: Eggs)
Not included in your delivery
1 drizzle
olive oil
½ tbs
honey
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Thinly slice cucumber into sticks.
• Cut tomato into thin wedges.
• In a small bowl, combine harissa paste and garlic aioli. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook plant-based mince, breaking up with a spoon, until just browned, 4-5 minutes.
• Add paprika spice blend, and cook until fragrant, 1 minute. Remove from heat and stir in the honey.
• In a large bowl, combine mixed salad leaves, tomato, cucumber, julienned carrot and a drizzle of balsamic vinegar and olive oil. Season to taste.
• Microwave flatbreads on a microwave-safe plate in 10 second bursts until warmed through.
TIP: You can also cook each flatbread with a drizzle of olive oil in a large frying pan over medium-high heat, until golden and warmed through, 1-2 minutes each side.
• Spread flatbreads with harissa aioli, then top with cucumber salad and smokey plant-based mince to serve. Enjoy!
