Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Preheat your oven to 220°C.

Washing Instructions

Wash your hands, plum tomatoes, potatoes and cucumber well. Rinse your mixed leaves thoroughly and drain on paper towel.

Gino's Tip

Placing a damp kitchen towel underneath your chopping board when prepping will keep it in place and minimise it from moving around.

Step 1 - Roasted Wedges

Toss your potato wedges in a large mixing bowl along with a drizzle of olive oil, salt and pepper. Place onto an oven tray skin sides down and roast for 15 minutes. Once your potatoes have roasted for 15 minutes, toss them or turn them on their sides and continue roasting until golden brown and crisp for a further 15 minutes. Once done taste and season with salt and pepper.

Step 2 - Baharat beef and Onions

Toss your sliced beef and onions together along with your DailyDish Spice Mix, olive oil, salt, and pepper. Heat a large grill pan over medium-high heat and once your pan is hot and just about smoking; grill your beef and onion mixture in batches for 5-6 minutes per batch. Transfer to a serving dish once done.

Step 3 - Toasted Naans and garlic yoghurt

Lightly rub your naan breads with a bit of olive oil. Give your large grill pan a quick clean and place it back over high heat. Once your pan is hot, toast your naan bread for 30-40 seconds on each side until lightly browned. Once done, whisk your plain yoghurt with your garlic and herb seasoning.

To serve

Fill your garlic naans with your baharat beef and onions, diced plum tomatoes, diced cucumber, mixed leaves, diced avocado and a drizzle of garlic yoghurt then divide them amongst your servings. Serve with your roasted potato wedges.