Plant Shawarma Flatbreads
Flatbreads filled with deliciously spiced plant shawarma, veggies and loaded with hummus, avocado and tahini mayo.
Ingredients
- 8 Flatbreads
- 175 g Vivera Plant Shawarma (Or any alternative shawarma product)
- 2 tbsp Tagine Paste
- 2 tbsp Tomato Puree
- ½ Lime
- 1 Onion
- 2 Bell Peppers
- 1 Large Tomato
- 2 Cloves Garlic
- 1 Handful Fresh Coriander
- 1 Cup Spinach
- ¼ Cucumber
- 1 Avocado
- ¼ tsp Honey
- Hummus I suggest caremelised onion hummus
- 2 tbsp mayonnaise
- 1 tbsp Tahini
- ½ Lemon
- Salt
- Ground Black Pepper
- 1 tsp Coconut Oil
Instructions
- Melt the coconut oil in a frying pan and once hot, add the diced onion and a generous pinch of salt.
- Once slightly softened, add the sliced peppers, finely chopped tomato and crushed garlic. Fry for a further 5 minutes.
- Add the plant shawarma, tagine paste, tomato puree, half of the spinach and the chopped coriander to the pan and stir well. Squeeze the lime and fry for another 10 minutes.
- Dice the cucumber finely and set to oneside.
- Cut the avocado into two, scoop the insides out, mash together with the honey and set to one side.
- Mix together the tahini and mayonnaise and add the juice of the lemon and season generously with the ground pepper.
- Build and fill the flatbreads to your taste. I like to spread avocado on one side of the flatbreads and hummus on the other, then add in some cucumber and spinach and top with a generous helping of the shawarma mixture. Finish off by adding a healthy dollop of the tahini mayo on the top.