Spiced Veggie Shawarma with Tahini Dip

Ingredients

For the shawarma marinade

3 tbsp olive oil

Juice of 1 lemon

2 cloves of garlic, crushed

1 tsp ground coriander

1 tsp ground cumin

1 tsp smoked paprika

1 tsp turmeric

¼ tsp ground ginger

½ tsp cinnamon

½ tsp chilli flakes

1 tbsp maple syrup

Vegetables

1 cauliflower head, cut into florets

1 sweet potato, cut into 1 cm cubes

1 x 400g can chickpeas, drained

For the tahini dip

2 spring onions, finely chopped

1 large garlic clove, crushed

200ml Alpro Greek-style Plain alternative to yogurt

3 tbsp tahini

3 tbsp lemon juice

To serve

6 large wholemeal tortilla wraps

1 small red onion, sliced

40g pistachios or walnuts, roughly chopped

Handful of fresh mint, roughly chopped

 

Preparation time: 25 minutes
Cooking time: 40 minutes

Serves: 6

Nutrition: Per serving
Energy
534 Kcal
Fat
25g
Saturates
4g
Sugars
11g
Salt
1.1g

Our Shawarma recipe brings the middle-east to your home. Packed with aromatic spices and a little chili for some heat, this 100% plant-based version promises to deliver on flavour and nutrition

Ingredients

For the shawarma marinade

3 tbsp olive oil

Juice of 1 lemon

2 cloves of garlic, crushed

1 tsp ground coriander

1 tsp ground cumin

1 tsp smoked paprika

1 tsp turmeric

¼ tsp ground ginger

½ tsp cinnamon

½ tsp chilli flakes

1 tbsp maple syrup

Vegetables

1 cauliflower head, cut into florets

1 sweet potato, cut into 1 cm cubes

1 x 400g can chickpeas, drained

For the tahini dip

2 spring onions, finely chopped

1 large garlic clove, crushed

200ml Alpro Greek-style Plain alternative to yogurt

3 tbsp tahini

3 tbsp lemon juice

To serve

6 large wholemeal tortilla wraps

1 small red onion, sliced

40g pistachios or walnuts, roughly chopped

Handful of fresh mint, roughly chopped

Method

Preheat the oven to 200°C/fan 180°C/gas mark 6.

Mix together all the marinade ingredients. Place the cauliflower florets, chopped sweet potato and drained chickpeas in a large bowl and drizzle over the marinade. Stir well to make sure the vegetables are well coated. Transfer to a roasting tin, making sure not to overcrowd the tin. Roast in the oven for 35-40 minutes, until vegetables are soft. Remove from the oven and set aside.

Meanwhile make the dip: in a bowl mix together the chopped spring onion and crushed garlic. Add the Alpro Greek Style, tahini and lemon juice, then mix well to combine. Taste and season with a pinch of pepper. Spoon into a serving bowl.

Warm the tortillas in the oven or microwave (follow instructions on the label).

Divide the vegetables between the four tortillas, then scatter over the thinly sliced onion, nuts, mint and drizzle with the dip.

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