Spiced Veggie Shawarma with Tahini Dip
Preparation time: 25 minutes
Cooking time: 40 minutes
Nutrition: Per serving
534 Kcal Fat
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
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
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
6 large wholemeal tortilla wraps
1 small red onion, sliced
40g pistachios or walnuts, roughly chopped
Handful of fresh mint, roughly chopped
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.