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North African-inspired Turkey and Spicy Potatoes

North African-inspired Turkey and Spicy Potatoes

with tomato and cucumber
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Calories
: 
436 kcal
Protein
: 
47.2g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
Serving amount

1 unit(s)

Mini Cucumber

5 grams

Parsley

2 unit(s)

Garlic

1 sachet(s)

Harissa Paste

1 unit(s)

Lemon

75 grams

Yoghurt

(Contains: Milk)

1 sachet(s)

Harissa Spice Mix

1 unit(s)

Tomato

500 grams

Baby Potatoes

320 grams

Irish Turkey Breast

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)1823 kJ
Energy (kcal)436 kcal
Fat10.5 g
of which saturates2.8 g
Carbohydrate36.8 g
of which sugars16.5 g
Dietary Fiber9.2 g
Protein47.2 g
Salt2.8 g
Potassium1059.4 mg
Calcium128.5 mg
Iron1.4 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.
•Zester
•Grater
•Baking Sheet with Baking Paper
•Aluminum Foil

Cooking Steps

Roast the Potatoes
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
  • Toss with oil, harissa spice, salt and pepper. Rub the oil over the potatoes then lay them cut-side down on the baking tray.
  • Roast on the top shelf of the oven until fork tender, 25-35 mins.
  • Pop half the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel on a lined baking tray until soft, 20-25 mins. 
Prep the Veg
2
  • Zest and quarter the lemon.
  • Peel and grate the remaining garlic (or use a garlic press).
  • Roughly chop the parsley (stalks and all).
  • Roughly chop the tomato into 2cm pieces. Trim and chop the cucumber into 2cm chunks. 
  • Once the garlic has cooled, cut the end with scissors, squeeze out of the skin and mash with a fork. Stir into the yoghurt with the lemon zest. Season to taste with salt and pepper.
Bake the Turkey
3
  • Lay the turkey onto another lined baking tray. 
  • Toss with a drizzle of oil and the harissa paste. Season with salt and pepper.
  • When the oven is hot, roast the turkey on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
  • Once cooked, toss the potatoes with the parsley, grated garlic, and lemon juice to taste. 
Dish Up
4
  • Toss the tomato and cucumber together with salt, pepper and lemon juice.
  • Arrange the spicy potatoes and harissa turkey on plates.
  • Add the tomato and cucumber salad, garlic and lemon yoghurt dip alongside.
  • Serve with any remaining lemon wedges for dipping.
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