- Serves4
- CourseMain meal
- Prepare20 mins
- Cook15 mins
- Total time35 mins
Ingredients
- 1 pack Essential Pitta
- 660g jar Bold Bean Co Queen Chickpeas, drained and rinsed
- 300g pack 10% fat British Venison Mince
- 1 Clarence Court Burford Browns Large Free Range Egg, beaten
- 680g bottle Cirio Passata Rustica
- 25g pack flat leaf parsley, ½ finely chopped, including stems
- 2 tbsp onion & garlic chutney, plus 1 tsp
- 1½ tbsp 1½ tbsp olive oil, plus extra for greasing
- 2 tbsp Cooks’ Ingredients Ruby Rose Harissa Paste
- 1 unwaxed lemon, finely grated zest, plus juice of ½, rest cut into wedges
Method
1 Preheat the oven to 200ºC, gas mark 6. Tear 1 pitta into a small food processor and pulse to make fine crumbs. Put into a mixing bowl. Pulse 100g of the chickpeas in the food processor to mash roughly, then add to the crumbs along with the venison, egg, 100g passata, chopped parsley and 2 tbsp chutney. Season generously, then mix until well combined.
Press the mixture firmly into a greased metal baking dish, about 20x27cm. Using the back of a dessert spoon, dimple the surface to make ridges and troughs. Drizzle with ½ tbsp oil, then bake for 15 minutes, until thoroughly cooked, with no pink meat and golden on top. Leave to rest for 5 minutes.
Meanwhile, in a medium saucepan, combine the remaining passata, harissa and 1 tsp chutney. Season well. Simmer for 15 minutes, until deep red and thickened slightly.
Roughly chop the remaining parsley leaves. Toss with the rest of the chickpeas, 1 tbsp oil, the lemon zest and juice. Season, if needed. Serve slices of the meatloaf with the harissa sauce spooned over, and the chickpea salad, lemon wedges, and warmed pitta alongside.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,800kJ/ 428kcals |
|---|---|
Fat | 15g |
Saturated Fat | 4.8g |
Carbohydrates | 38g |
Sugars | 16g |
Fibre | 4.6g |
Protein | 33g |
Salt | 1.1g |