Spicy minced beef flatbreads

Name: Spicy minced beef flatbreads
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 1 tbsp Cooks' Ingredients Ruby Rose Harissa Paste; 4 tbsp tomato purée; 1 tbsp olive oil; 260 g pack 2 Waitrose Coriander & Garlic Naans; 200 g 5% fat beef mince; 1 echalion shallot, finely chopped; 1 clove/s garlic, crushed; 1 red pepper, deseeded and finely chopped; 1 tsp dried oregano; 4 tsp sesame seeds

These delicious flatbreads make for a flavourful and satisfying meal. Floral and smokey rose harissa paste - made from rose petals, smoked paprika and roasted red peppers - adds a great punchiness to this dish.

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Serves2
CourseSide
Prepare10 mins
Cook15 mins
Total time25 mins

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1 tbsp Cooks' Ingredients Ruby Rose Harissa Paste
4 tbsp tomato purée
1 tbsp olive oil
260g pack 2 Waitrose Coriander & Garlic Naans
200g 5% fat beef mince
1 echalion shallot, finely chopped
1 clove/s garlic, crushed
1 red pepper, deseeded and finely chopped
1 tsp dried oregano
4 tsp sesame seeds

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.
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.
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 when made using specific products in recipe