with Greek Style Yoghurt, Rocket and Chips
Deliciously easy to cook, it only takes 3 steps to put these Easy Harissa-Honey Pulled Beef Loaded Naans on the table. Combine our chef-approved shortcuts and simple instructions to make a restaurant quality dinner that's as easy as 1-2-3!
Allergens
Utensils
Tags
Slow Cooked Beef
280 grams
McCain Home Chips
400 grams
Plain Naans
2 unit(s)
Harissa Paste
50 grams
Honey
15 grams
Greek Style Natural Yoghurt
75 grams
Crispy Onions
1 sachet(s)
Wild Rocket
20 grams
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Remove the beef from its packaging. Place in an overproof dish along with the juices and season with salt and pepper. Cover loosely with foil.
- Roast on the middle shelf of your oven for 25-30 mins. IMPORTANT: Ensure the beef is piping hot throughout.
- Next, spread the chips on a baking tray in a single layer. Drizzle with oil and season with salt and pepper. Bake on the top shelf, 25-30 mins. Turn halfway.
- A few mins before the chips and beef are ready, pop the naans into the oven, 2-3 mins.
- Remove the beef from the oven, discard the juices and foil.
- Season with salt and pepper. Stir in the harissa and honey. TIP: Put hardened honey into hot water for 1 min.
- Transfer the warmed naans to your plates. Pile on the pulled beef.
- Drizzle over the yoghurt.
- Sprinkle on the crispy onions. Top with a handful of rocket.
- Season the chips and serve on the side.
Enjoy!
5776
kJ
Energy (kJ)
1380
kcal
Energy (kcal)
62.5
g
Fat
17.5
g
of which saturates
148.8
g
Carbohydrate
15.5
g
of which sugars
10.8
g
Dietary Fibre
50.4
g
Protein
2.79
g
Salt
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