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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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
Energy | 2,749kJ/ 654kcals |
|---|---|
Fat | 22g |
Saturated Fat | 4.5g |
Carbohydrates | 72g |
Sugars | 12g |
Fibre | 8.8g |
Protein | 36g |
Salt | 1.3g |
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