with creamy cucumber salad
A recipe conveniently customised just to your liking.
Allergens
Tags
Cucumber
1 unit(s)
Tomato
1 unit(s)
Harissa Spice Mix
2 sachet(s)
Diced Butternut Squash
300 grams
Turkey Mince
250 grams
Leek
1 unit(s)
Yoghurt
110 grams
Salt
to taste
Pepper
to taste
Oil
to taste
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Pop the butternut squash onto a large (lined) baking tray.
- Toss with half the harissa, salt, pepper and a drizzle of oil.
- Spread out in a single layer.
- When the oven is hot, roast on the top shelf until soft and golden, 18-20 mins. Turn the tray halfway through.
- Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice widthways.
- Place a pan over medium-high heat with a drizzle of oil.
- Add the leek, mince and remaining harissa spice mix. Season with salt and pepper.
- Cook, stirring, until browned and cooked through, 4-8 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Meanwhile, trim the cucumber then quarter lengthways. Chop widthways into small pieces.
- Cut the tomato into 2cm chunks.
- Toss the cucumber and tomato with yoghurt. Season to taste with salt and pepper.
- Arrange the roasted butternut, pan-fried mince and tossed salad in bowls.
1490
kJ
Energy (kJ)
356
kcal
Energy (kcal)
5.9
g
Fat
2.5
g
of which saturates
35.9
g
Carbohydrate
21.1
g
of which sugars
33.1
g
Dietary Fiber
38.6
g
Protein
0
mg
Cholesterol
5.39
g
Salt
