We’ve always loved a twist on a taco, and this might be one of our best creations yet. Let’s borrow the flavours of the Middle East, with honey and chermoula tossed lamb mince, tangy tahini yoghurt and a crumble of creamy feta cheese. We can’t wait!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1
Cucumber
2
Radish
1
Lemon
Garlic
1
Greek-Style Yoghurt
(Contains Milk; )
1
Tahini
(Contains Sesame; )
1
Lamb Mince
1
Chermoula Spice Blend
1
Mixed Salad Leaves
1
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1
Cow's Milk Feta
(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )
1
Mint
1
olive oil
honey
• Thinly slice cucumber into sticks. Thinly slice radish. Slice lemon into wedges. Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and tahini, and stir to combine. Season to taste and set aside.
• Return frying pan to high heat with a drizzle of olive oil. Cook lamb mince, breaking up with a spoon, until just browned, 3-4 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Add chermoula spice blend and cook until fragrant, 1 minute. • Remove pan from heat, add the honey and stir to combine. • Meanwhile, combine mixed salad leaves, radish, a generous squeeze of lemon juice and a drizzle of olive oil in a large bowl. Season to taste.
• Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through. • Spread each tortilla with tahini yoghurt and top with Middle Eastern lamb, cucumber and radish salad. Crumble over cow's milk feta (see ingredients). • Tear over mint leaves to serve. Serve with remaining lemon wedges. Enjoy!