
Harissa vegetable gyros
8
Points®
Total Time
1 hr 15 min
Prep
45 min
Cook
30 min
Serves
2
Difficulty
Easy
Ingredients
Fennel
1 medium, cut into 1cm thick wedges
Eggplant
1 small, cut into 3cm pieces
Baby carrot
150 g, trimmed
Harissa paste
2 tsp
Ground cumin
½ tsp
Olive oil
2 tsp
Reduced fat feta cheese
20 g, crumbled, to serve
Watercress
40 g, to serve
White self-raising flour
½ cup(s), (75g)
99% fat-free, plain Greek yoghurt, unsweetened
⅓ cup(s), (80g)
Harissa paste
1 tsp
Canned chickpeas, rinsed and drained
1 400g can
Garlic
½ clove(s)
Lemon juice
1 tbs
Tahini
2 tsp
99% fat-free, plain Greek yoghurt, unsweetened
2 tbs
Garlic
¼ clove(s), crushed
Lemon juice
2 tsp
Fresh mint
1 tsp, chopped