with Balsamic Salad & Flaked Almonds
Get ready for a flavour explosion! Our trusty paprika spice blend gives the lamb a smouldering flavour while the homemade harissa mayo will bring the right amount of spice. Cool things down with a cucumber salad and dig in, this one requires no cutlery! *Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!*
Allergens
Utensils
Tags
Lamb mince
250 g
Paprika Spice Blend
1 sachet
Flaked Almonds
1 packet
Mini Flour Tortillas
6
Tomato
1
Harissa Paste
1 packet
Cucumber
1
Mixed Salad Leaves
1 packet
Carrot
1
Mayonnaise
2 tbs
Olive oil
1 drizzle
Honey
0.5 tbs
Balsamic vinegar
1 drizzle
• Thinly slice cucumber into sticks.
• Cut tomato into thin wedges.
• Grate carrot.
• In a small bowl, combine harissa paste and the mayonnaise. Set aside.
• Heat a large frying pan over medium-high heat. Cook lamb mince (no need for oil!), breaking up with a spoon, until just browned, 4-5 minutes.
• Add paprika spice blend and cook until fragrant, 1 minute.
• Remove from heat, then stir in the honey.
• In a large bowl, combine mixed salad leaves, tomato, cucumber, carrot and a drizzle of balsamic vinegar and olive oil. Season to taste with salt and pepper.
• Microwave mini flourtortillas on a microwave-safe plate in 10 second bursts until warmed through.
• Spread tortillas with harissa mayo, then top with balsamic salad and smokey lamb.
• Sprinkle with flaked almonds to serve. Enjoy!
2900
kJ
Energy (kJ)
692
kcal
Calories
36
g
Fat
9.5
g
of which saturates
59.4
g
Carbohydrate
17.6
g
of which sugars
8.4
g
Dietary Fibre
29.7
g
Protein
4
mg
Cholesterol
931
mg
Sodium
