Spiced Beef Loaded Naan
with tomato salad
A warm and pillowy golden baked naan is topped with vibrant salad leaves, spiced beef strips, and a harissa-infused aioli. This recipe is packed with protein and filled with flavour, with a hint of heat for those who aren't afraid of all things spicy.
Tags:
Protein Rich
•Quick
•Spicy
Allergens:
Egg
•Mustard
•Sulphites
•Wheat
•Milk
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
Beef Strips
1 sachet(s)
Aioli
(Contains Egg, Mustard)
1 sachet(s)
Harissa Paste
2 unit(s)
Tomato
120 grams
Salad Leaves
1 sachet(s)
Mayo
(Contains Egg, Mustard)
1 sachet(s)
Apple Cider Vinegar
(Contains Sulphites)
2 unit(s)
Onion
2 unit(s)
Naan
(Contains Wheat, Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
to taste
Water
Nutrition Values
Energy (kJ)3175 kJ
Energy (kcal)759 kcal
Fat27.1 g
of which saturates3.8 g
Carbohydrate76.9 g
of which sugars11.6 g
Dietary Fiber3.9 g
Protein40.8 g
Cholesterol0 mg
Salt2.95 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Trim the salad leaves, halve lengthways and thinly slice widthways.
- Halve, peel and thinly slice the onion.
- Cut the tomato into 2cm chunks.
- In a small bowl, mix the aioli with half the harissa paste.
2
- Place a large pan over high heat with a drizzle of oil.
- Once hot, add the onion and beef.
- Fry until browned, shifting often, 2-3 mins. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
- Once browned, remove the pan from the heat.
- Mix the remaining harissa paste into the pan. Season with salt and pepper.
3
- Meanwhile, pop the naans onto a baking tray. Sprinkle with a little water.
- Bake in the oven until warm and golden, 2-3 mins.
- In a large salad bowl, make a dressing by mixing together the mayo, apple cider vinegar, salt, pepper, ½ tsp sugar and ½ tbsp oil (double both for 4p).
- Just before serving, toss the salad leaves and tomato through the dressing.
- Season to taste with salt and pepper.
4
- Share the golden naans between plates.
- Scatter over the salad, then spoon on the harissa beef strips and onion.
- Finish with a drizzle of the harissa aioli.
