What are the main ingredients in Harissa Beef Mince Pita Pocket?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Harissa Beef Mince Pita Pocket?

Calories: 949, Carbs: 80 grams, Fat: grams, Protein: 46.6 grams, Sugar: 15.4 grams, Salt: 827 grams

How do I prepare Harissa Beef Mince Pita Pocket?

IN A NUTSHELL: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. DINNER’S ALMOST DONE: Place a clean pan over medium heat. When hot, warm the pitas until heated through and lightly toasted, 30-60 seconds per side. Alternatively, pop them on a plate and heat up in the microwave, 30-60 seconds. Cut the heated pitas in half and open each half to form a pocket. GO FOR THE YOGHURT: In a small bowl, combine the yoghurt, the harissa paste, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside. ROOTING FOR YOU: In a bowl, combine the carrot matchsticks, the lemon juice, ½ the chopped mint, a sweetener, and seasoning. Set aside. STUFFED FULL OF DELICIOUSNESS: Stuff each pita pocket with some of the carrot slaw, the shredded green leaves, the tomato rounds, the drained feta, the toasted almonds, and the mince. Drizzle over the harissa yoghurt. Serve any remaining filling on the side. Garnish with the remaining mint. Enjoy! MAKE MINCEMEAT OF THIS RECIPE: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft and translucent, 2-3 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 4-5 minutes (shifting occasionally). Season

What should be prepared from my kitchen to make Harissa Beef Mince Pita Pocket?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Harissa Beef Mince Pita Pocket

Name: Harissa Beef Mince Pita Pocket
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

A minty carrot slaw for crunch, tangy tomato rounds, salty feta, browned beef mince, toasted almond slivers & fresh greens all combine to make the perfectly stuffed pita pockets. Once you’ve drizzled over the harissa yoghurt, you won’t be able to wait to take the first bite!

Harissa Beef Mince Pita Pocket

with spicy yoghurt & minty carrot slaw

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Almonds
Beef
Carrot
Danish-style Feta
Free-Range Beef Mince
Fresh Mint
Green Leaves
Lemon Jucie
Lemon Juice
Low Fat Plain Yoghurt
Onion
Pesto Princess Harissa Paste
Pita Bread
Pita Breads
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

ROOTING FOR YOU
In a bowl, combine the carrot matchsticks, the lemon juice, ½ the chopped mint, a sweetener, and seasoning. Set aside.
IN A NUTSHELL
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GO FOR THE YOGHURT
In a small bowl, combine the yoghurt, the harissa paste, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
MAKE MINCEMEAT OF THIS RECIPE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft and translucent, 2-3 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 3-4 minutes (shifting occasionally). Season.
DINNER’S ALMOST DONE
Place a clean pan over medium heat. When hot, warm the pita until heated through and lightly toasted, 30-60 seconds per side. Cut the heated pita in half and open each half to form a pocket.
STUFFED FULL OF DELICIOUSNESS
Stuff each pita pocket with some of the carrot slaw, the shredded green leaves, the tomato rounds, the drained feta, the toasted almonds, and the mince. Drizzle over the harissa yoghurt. Serve any remaining filling on the side. Garnish with the remaining mint. Enjoy!

Carrot - 120g
Lemon Jucie - 15ml
Fresh Mint - 3g
Almonds - 10g
Low Fat Plain Yoghurt - 50ml
Pesto Princess Harissa Paste - 7,5ml
Onion - 1
Free-range Beef Mince - 150g
Pita Bread - 1
Green Leaves - 20g
Tomato - 1
Danish-style Feta - 30g

Download the Recipe

Serves 2

ROOTING FOR YOU
In a bowl, combine the carrot matchsticks, the lemon juice, ½ the chopped mint, a sweetener, and seasoning. Set aside.
IN A NUTSHELL
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GO FOR THE YOGHURT
In a small bowl, combine the yoghurt, the harissa paste, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
MAKE MINCEMEAT OF THIS RECIPE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft and translucent, 2-3 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 4-5 minutes (shifting occasionally). Season
DINNER’S ALMOST DONE
Place a clean pan over medium heat. When hot, warm the pitas until heated through and lightly toasted, 30-60 seconds per side. Alternatively, pop them on a plate and heat up in the microwave, 30-60 seconds. Cut the heated pitas in half and open each half to form a pocket.
STUFFED FULL OF DELICIOUSNESS
Stuff each pita pocket with some of the carrot slaw, the shredded green leaves, the tomato rounds, the drained feta, the toasted almonds, and the mince. Drizzle over the harissa yoghurt. Serve any remaining filling on the side. Garnish with the remaining mint. Enjoy!

Carrot - 120g
Lemon Juice - 30ml
Fresh Mint - 5g
Almonds - 20g
Low Fat Plain Yoghurt - 100ml
Pesto Princess Harissa Paste - 15ml
Onion - 1
Free-range Beef Mince - 300g
Pita Breads - 2
Green Leaves - 40g
Tomato - 1
Danish-style Feta - 60g

Download the Recipe

Serves 3

ROOTING FOR YOU
In a bowl, combine the carrot matchsticks, the lemon juice, ½ the chopped mint, a sweetener, and seasoning. Set aside.
IN A NUTSHELL
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GO FOR THE YOGHURT
In a small bowl, combine the yoghurt, the harissa paste, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
MAKE MINCEMEAT OF THIS RECIPE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft and translucent, 3-4 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 4-5 minutes (shifting occasionally). Season
DINNER’S ALMOST DONE
Place a clean pan over medium heat. When hot, warm the pitas until heated through and lightly toasted, 30-60 seconds per side. Alternatively, pop them on a plate and heat up in the microwave, 30-60 seconds. Cut the heated pitas in half and open each half to form a pocket.
STUFFED FULL OF DELICIOUSNESS
Stuff each pita pocket with some of the carrot slaw, the shredded green leaves, the tomato rounds, the drained feta, the toasted almonds, and the mince. Drizzle over the harissa yoghurt. Serve any remaining filling on the side. Garnish with the remaining mint. Enjoy!

Carrot - 240g
Lemon Juice - 45ml
Fresh Mint - 8g
Almonds - 30g
Low Fat Plain Yoghurt - 150ml
Pesto Princess Harissa Paste - 22,5ml
Onion - 1
Free-range Beef Mince - 450g
Pita Breads - 3
Green Leaves - 60g
Tomatoes - 2
Danish-style Feta - 90g

Download the Recipe

Serves 4

ROOTING FOR YOU
In a bowl, combine the carrot matchsticks, the lemon juice, ½ the chopped mint, a sweetener, and seasoning. Set aside.
IN A NUTSHELL
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GO FOR THE YOGHURT
In a small bowl, combine the yoghurt, the harissa paste, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
MAKE MINCEMEAT OF THIS RECIPE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft and translucent, 3-4 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 5-6 minutes (shifting occasionally). Season
DINNER’S ALMOST DONE
Place a clean pan over medium heat. When hot, warm the pitas until heated through and lightly toasted, 30-60 seconds per side. Alternatively, pop them on a plate and heat up in the microwave, 30-60 seconds. Cut the heated pitas in half and open each half to form a pocket.
STUFFED FULL OF DELICIOUSNESS
Stuff each pita pocket with some of the carrot slaw, the shredded green leaves, the tomato rounds, the drained feta, the toasted almonds, and the mince. Drizzle over the harissa yoghurt. Serve any remaining filling on the side. Garnish with the remaining mint. Enjoy!