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Spiced Beef Loaded Naan

Spiced Beef Loaded Naan

with baby gem and tomato salad

A warm and pillowy golden baked naan is topped with vibrant baby gem lettuce, 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:
Quick
Spicy
Protein Rich
Discovery
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

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Nutrition Values

Energy (kJ)3295 kJ
Energy (kcal)788 kcal
Fat30 g
of which saturates4.9 g
Carbohydrate83 g
of which sugars13.8 g
Dietary Fiber2.3 g
Protein43.1 g
Cholesterol0 mg
Salt3.39 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

Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Trim the baby gem, 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.
Fry the Beef
2
  • Place a large pan over high heat with a drizzle of oil.
  • Once hot, add the onion and beef to the pan.
  • Fry for 2-3 mins, shifting as they colour. 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.
Assemble the Salad
3
  • Meanwhile, pop the naans onto a baking tray.
  • Bake in the oven until warm and golden, 3-4 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 chopped salad leaves and tomato through the dressing.
  • Season to taste with salt and pepper
Load the Flatbreads
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.