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Spicy minced beef flatbreads
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1 tbsp Cooks’ Ingredients Ruby Rose Harissa Paste
4 tbsp tomato purée
1 tbsp olive oil
1 pack Loyd Grossman 2 Garlic And Coriander Naan Breads
½ x 400g pack 5% fat beef mince
1 echalion shallot, finely chopped
1 clove garlic, crushed
1 red pepper, deseeded and finely chopped
1 tsp dried oregano
4 tsp sesame seeds
1. Preheat the oven to 200°C, gas mark 6. Mix the harissa with the tomato purée, 2 tsp of the oil and 4 tbsp water to make a sauce. Place the naan bread on a large baking sheet. Spread a spoonful of tomato sauce over each one.
2. Heat the remaining oil in a medium non-stick frying pan, add the beef and cook over a high heat for 2-3 minutes, breaking it up with a wooden spoon, until browned and thoroughly cooked through. Add the shallot, garlic and pepper, reduce the heat slightly and cook, stirring, for 3-4 minutes. Add the oregano and the rest of tomato purée mixture, and stir together.
3. Divide the meat mixture between the naan breads, scatter over the sesame seeds, then bake for 8 minutes. Serve with a mixed salad.
Typical values per serving:
1 of your 5 a day; high in protein.
This recipe was first published in October 2018.