Turkish Inspired Harissa Beef Loaded Flatbreads with Cheese, Spinach and Sweet Potato Chips

Step 1

Preheat your oven to 220°C/200°C fan/gas mark Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop them onto a large baking tray. Drizzle with oil, sprinkle over half the chermoula spice mix, then season with salt and pepper. Toss to coat, then pread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

Step 2

Heat a large frying pan on medium-high heat (no oil). Once hot, add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. Meanwhile, peel and grate the garlic (or use a garlic press). Stir the garlic, harissa, sun-dried tomato paste and remaining chermoula into the beef, then cook for 1 min.

Step 3

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Remove from the heat, then cover with a lid or foil to keep warm. IMPORTANT: The mince is cooked when no longer pink in the middle.

Step 4

Pick the mint leaves from their stalks and roughly chop (discard the stalks). Trim the cucumber (see ingredients for amount), then quarter lengthways. Chop widthways into small pieces. In a medium bowl, combine the cucumber with the yoghurt and half the mint. Taste and season with salt and pepper, then set aside.

Step 5

When the chips have a few mins left, pop the flatbreads onto a baking tray and into the oven until warm and starting to turn golden, 3-4 mins.

Step 6

When everything is ready, lay the flatbreads on your plates and top with the harissa beef (reheat first if needed). Crumble the Greek style salad cheese over the top, then scatter with the remaining mint. Serve your loaded flatbreads with the sweet potato chips and cucumber yoghurt alongside. Enjoy!