Easy As Plant-Based Mince & Harissa Aioli Flatbreads
with Cucumber Salad
- Soy
- Gluten
- Wheat
- 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: Gluten, Wheat; 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, julienne carrot and a drizzle of balsamic vinegar and olive oil. Season with salt and pepper 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 salad and smokey plant-based mince. • Enjoy!
