Chicken Harissa Burgers

with Courgette Salad and Feta

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low-carb
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low-carb
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Instructions

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1 Make burgers

Place the chicken mince, harissa paste (spicy!), almond floursoy sauce, chilli flakes (spicy!) and a pinch of salt in a mixing bowl. With clean hands, knead until all the ingredients are fully combined. Divide the mixture into 6/9/12 pieces and shape each piece into a small burger patty. Refrigerate until step 5. 

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2 Toast almonds

Toast the almond flakes in a hot, dry pan for 2 min or until starting to brown. Remove the pan from the heat and set aside. 

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3 Prep dressing

Juice half the lemons into a bowl or jar. Add the tahini, honey, olive oil, salt and pepper and whisk or shake until fully combined - this is your dressing. 

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4 Prep salad

Peel the zucchini until you are left with a pile of zucchini ribbons. Discard the seedy zucchini middle. Crumble the feta. Pick the mint leaves, discard the stem. Wash the baby spinach

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5 Fry burgers

Heat a non-stick pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the burger patties and fry for 5 min on each side or until browned and cooked through. To speed things up, cover the pan with a lid. 

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6 Toss salad

Toss the baby spinach, mint leaves and zucchini ribbons in the dressing. Divide the salad and burger patties among plates. Garnish with the crumbled feta, toasted almond flakes and any remaining lemon wedges. 

Tips for fussy eaters

Go easy on the harissa paste - it's spicy!

Pro tip

For a prettier finish, drizzle the salad with the dressing, rather than tossing it in it.

This light supper unites all our favourite Moroccan flavours on one plate!

Cooking Time: 30 min

Cals 737 · Prot 55 · Carbs 29 · Fat 46

Ingredients

Number of people

Burgers

Chicken mince 400 Grams
Harissa paste 20 Grams
Almond flour 40 Grams
Soy sauce 15 ML
Chilli flakes 2 Grams
Salt 1 Tsp
Vegetable oil 1 Tbsp

Salad

Almond flakes 30 Grams
Zucchini large 1 Piece
Feta cheese 50 Grams
Fresh mint 15 Grams
Baby spinach 60 Grams

Dressing

Lemon 1 Piece
Tahini 20 Grams
Honey 20 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp

This light supper unites all our favourite Moroccan flavours on one plate!

Cooking Time: 30 min

Cals 737 · Prot 55 · Carbs 29 · Fat 46

Instructions

photo

1 Make burgers

Place the chicken mince, harissa paste (spicy!), almond floursoy sauce, chilli flakes (spicy!) and a pinch of salt in a mixing bowl. With clean hands, knead until all the ingredients are fully combined. Divide the mixture into 6/9/12 pieces and shape each piece into a small burger patty. Refrigerate until step 5. 

photo

2 Toast almonds

Toast the almond flakes in a hot, dry pan for 2 min or until starting to brown. Remove the pan from the heat and set aside. 

photo

3 Prep dressing

Juice half the lemons into a bowl or jar. Add the tahini, honey, olive oil, salt and pepper and whisk or shake until fully combined - this is your dressing. 

photo

4 Prep salad

Peel the zucchini until you are left with a pile of zucchini ribbons. Discard the seedy zucchini middle. Crumble the feta. Pick the mint leaves, discard the stem. Wash the baby spinach

photo

5 Fry burgers

Heat a non-stick pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the burger patties and fry for 5 min on each side or until browned and cooked through. To speed things up, cover the pan with a lid. 

photo

6 Toss salad

Toss the baby spinach, mint leaves and zucchini ribbons in the dressing. Divide the salad and burger patties among plates. Garnish with the crumbled feta, toasted almond flakes and any remaining lemon wedges. 

Tips for fussy eaters

Go easy on the harissa paste - it's spicy!

Pro tip

For a prettier finish, drizzle the salad with the dressing, rather than tossing it in it.

Ingredients

Number of people

Burgers

Chicken mince 400 Grams
Harissa paste 20 Grams
Almond flour 40 Grams
Soy sauce 15 ML
Chilli flakes 2 Grams
Salt 1 Tsp
Vegetable oil 1 Tbsp

Salad

Almond flakes 30 Grams
Zucchini large 1 Piece
Feta cheese 50 Grams
Fresh mint 15 Grams
Baby spinach 60 Grams

Dressing

Lemon 1 Piece
Tahini 20 Grams
Honey 20 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp
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