Harissa Double Basa and Garlicky Lebanese Flatbread
with cannellini bean saladCalories
:
878 kcalProtein
:
70.7g proteinTotal
:
20 minutesDifficulty
:
EasyQuick
Allergens:
- Fish
- Milk
- Mustard
- Cereals containing gluten
- Wheat
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
480 grams
Basa
(Contains: Fish)
1 sachet(s)
Harissa Paste
1 pack(s)
Cannellini Beans
1 unit(s)
Mini Cucumber
2 unit(s)
Garlic
40 grams
Salad Leaves
1 unit(s)
Lemon
75 grams
Yoghurt
(Contains: Milk)
1 sachet(s)
Mustard
(Contains: Mustard)
4 unit(s)
Lebanese Flatbread
(Contains: Cereals containing gluten, Wheat)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
Nutrition Values
Energy (kJ)3672 kJ
Energy (kcal)878 kcal
Fat14.8 g
of which saturates3.2 g
Carbohydrate96 g
of which sugars10.3 g
Dietary Fiber18.8 g
Protein70.7 g
Salt4.7 g
Potassium171.2 mg
Calcium75.2 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Grater
Cooking Steps
1
- Peel and grate the garlic (or use a garlic press).
- Halve the flatbread.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the garlic for 30 secs.
- Press the flatbreads into the garlic oil and fry, 3-4 mins per side. Set aside for later.
2
- Drain and rinse the cannellini beans in a sieve.
- Trim the cucumber then halve lengthways. Thinly slice widthways.
- Zest and cut the lemon into wedges.
- In a large bowl, combine the yoghurt, lemon zest, mustard and half the harissa paste. Season to taste with lemon juice, salt and pepper.
3
- Place a pan over medium-high heat with a drizzle of oil.
- Pat the basa dry with kitchen paper and toss with remaining harissa paste, salt and pepper.
- Once hot, lay the fillets into the pan and cook for 4-5 mins. Turn over and cook on the other side for a further 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
- Toss the salad leaves, beans and cucumber with half the yoghurt dressing.
4
- Divide the dressed salad between plates.
- Top with the harissa basa.
- Serve the crispy garlic bread alongside.
- Finish with a drizzle of the remaining harissa yoghurt sauce.
