Harissa-Glazed Pork Koftas
with Fattoush Salad & Garlic Sauce
- Gluten
- Soy
- Wheat
- Eggs
- Milk
- Sesame
- May contain traces of allergens
- Milk
- Soy
We've given the classic Mediterranean salad a low carb, high protein makeover by topping it with mildly spiced pork koftas and swapping the fried bread with oven-baked tortillas. Drizzle with creamy garlic sauce and you've got a delish dish that's also a textural treat. This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Ingredients
½
red onion
2 clove
garlic
1 punnet
cherry tomatoes
1
cucumber
2
mini flour tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy.)
1 packet
pork mince
1 sachet
ras el hanout
½ packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy.)
1 packet
harissa paste
(May be present: Soy.)
1 bag
mixed salad leaves
1 packet
Garlic Sauce
(Contains: Eggs, Milk, Sesame)
Not included in your delivery
olive oil
¼ cup
white wine vinegar
¼ tsp
salt
1
egg
(Contains: Eggs)
1 tsp
honey
Utensils
Cooking Steps
Thinly slice the red onion (see ingredients). In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add to the pickling liquid. Add enough water to just cover the onion, then set aside.
Finely chop the garlic. Halve the cherry tomatoes. Roughly chop the cucumber. Tear the mini flour tortillas (see ingredients) into small pieces.
In a medium bowl, combine the pork mince, garlic, ras el hanout, fine breadcrumbs (see ingredients), the salt and egg. Using damp hands, roll the pork mixture into koftas about 8cm long and 2.5cm wide. Transfer to a plate. You should get three koftas per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the pork koftas, turning, until browned, 2-3 minutes. Reduce the heat to medium and cook until cooked through, 7-9 minutes. Remove from the heat. Add the harissa paste and honey, turning the koftas to coat.
TIP: Koftas are cooked through when no longer pink inside.
While the koftas are cooking, place the tortilla pieces on a lined oven tray. Drizzle with olive oil, season generously with salt and pepper and toss to coat. Spread in a single layer and bake until golden, 3-5 minutes. Set aside to cool slightly. In a medium bowl, combine the mixed salad leaves, cherry tomatoes, cucumber, tortilla chips and a drizzle of olive oil. Season to taste.
TIP: Keep an eye on the chips. You want them crisp, but not burnt!
Drain the pickled onion. Divide the fattoush salad between bowls. Top with the honey-harissa pork koftas, spooning over any remaining glaze from the pan. Garnish with the pickled onion. Drizzle with the garlic sauce to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty koftas with their spice blend, while some found the harissa glaze and garlic sauce too strong.
- Ease of prep: Several found it quick and easy to make, though a few struggled with shaping or cooking the koftas without burning.
- Suggestions: Some recommend adding extra vegetables like cucumber and tomatoes to bulk up the salad for a more filling meal.
- Leftovers: The tortilla chips made great leftovers, and some enjoyed the koftas cold in wraps the next day.
- Portions: Several felt the meal was too small, particularly the salad portion, and needed more vegetables to be satisfying.
