Fusion Smashed Tacos with a Lebanese-Inspired Twist
with feta, pomegranate salsa, fresh herbs & yogurtCalories
:
1135 kcalProtein
:
49.1g proteinTotal
:
25 minutesDifficulty
:
EasyAllergens:
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Soja
- May contain traces of allergens
- Selderij
- Ei
- Gluten
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
4 piece
Mini tortillas
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
½ piece
Red onion
½ piece
Romano pepper
½ piece
Pomegranate
1 piece
Little gem
50 g
Feta
(Contains: Melk (inclusief lactose))
1.5 teaspoon
Sumac
50 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
5 g
Fresh flat leaf parsley & mint
(May be present: Selderij)
½ piece
Persian cucumber
6 piece
Beef meatballs with kofta seasoning
(May be present: Ei, Mosterd, Selderij, Soja, Gluten)
Not included in your delivery
½ tablespoon
Olive oil
1 tablespoon
Extra virgin olive oil
½ teaspoon
Honey [or plant-based alternative]
½ teaspoon
White balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)4747 kJ
Calories1135 kcal
Fat64.5 g
Saturated Fat23.8 g
Carbohydrate84.7 g
Sugar22.9 g
Dietary Fiber11.6 g
Protein49.1 g
Salt4.2 g
Potassium796 mg
Calcium84 mg
Iron3.2 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 the delivered box, depending on your region.
Cooking Steps
1
- Roll the pomegranate over the countertop so as to release the seeds, then cut it open and scoop them out.
- Dice the cucumber and chop the fresh herbs.
- In a bowl, combine the honey with the white balsamic vinegar, the pomegranate, the cucumber, the sumac, the fresh herbs and half of the extra virgin olive oil. Season to taste with salt and pepper.
2
- Cut the Romano pepper into strips and slice the onion into half-rings.
- Heat a drizzle of olive oil in a frying pan or grill pan over medium-high heat.
- Fry the Romano pepper and the onion for 3 - 4 minutes. Season with salt and pepper.
- Lay out the tortillas and top with the meatballs, pressing down so as to make a smashburger on each tortilla.
3
- Heat a large clean frying pan over medium-high heat and fry the tortillas meat-side down for 2 - 3 minutes.
- Flip the tortillas and fry for 2 more minutes.
- In the meantime, finely chop the lettuce and transfer to a salad bowl.
- Add the rest of the extra virgin olive oil and season with salt and pepper, then toss well to combine.
4
- Top the tortillas with the fried vegetables and some of the lettuce.
- Drizzle with the yogurt and crumble over two thirds of the cheese.
- Garnish with some of the pomegranate salsa.
- Transfer the rest of the salsa and cheese to the salad, then toss well to combine and serve alongside.
