Lebanese Inspired Smashed Beef Tacos
with feta and pomegranate salsa- Tarwe
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Soja
- May contain traces of allergens
- Ei
- Selderij
- Gluten
Ingredients
4 piece
Mini tortillas
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
150 g
Beef mince with kofta seasoning
(May be present: Mosterd, Soja, Ei, Selderij, Gluten)
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
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
Utensils
Cooking Steps
- Roll the pomegranate over the countertop so as to release the seeds, then cut it open and scoop them out.
- Finely dice the cucumber. Chop the fresh herbs.
- In a bowl, mix the honey, the white balsamic vinegar and half of the extra virgin olive oil. Season with salt and pepper to taste.
- Add the pomegranate seeds, the cucumber, the sumac, and the fresh herbs and mix well to combine.
- Cut the Romano pepper into strips. Slice the onion.
- Heat a drizzle of olive oil in a frying pan or grill pan and fry the romano pepper and onion for 3 - 4 minutes. Season with salt and pepper.
Did you know... as well as vitamin C, Romano peppers are also high in vitamin E. This antioxidant is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.
- Lay out the tortillas. Divide the beef mince among them and press down to form a smashed burger on each tortilla.
- Heat a large frying pan without oil over medium-high heat and fry the tortillas with the beef mince facing down for 2 - 3 minutes. Flip them over and fry for 2 minutes on the other side.
- In the meantime, finely chop the little gem. In a salad bowl, mix the little gem with the rest of the extra virgin olive oil. Season with salt and pepper to taste.
- Fill the smashed tortillas with the grilled Romano pepper and onion and a little bit of the little gem.
- Drizzle over the yoghurt and crumble over two-thirds of the feta.
- Garnish with some of the pomegranate salsa.
- Serve the rest of the little gem on the side and top with the rest of the pomegranate salsa and the rest of the feta.
