Spiced Veggie Shawarma with Alpro Tahini Dip
Ingredients
Serves 4
- 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 Alpro 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
- 4 large tortilla wraps
- 1 small red onion, sliced
- 40g pistachios or walnuts, roughly chopped
- Handful of fresh mint, roughly chopped
Preparation
Step 1
Preheat the oven to 200°C/fan 180°C/gas mark 6.
Step 2
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.
Step 3
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.
Step 4
Warm the tortillas in the oven or microwave (follow instructions on the label).
Step 5
Divide the vegetables between the four tortillas, then scatter over the thinly sliced onion, nuts, mint and drizzle with the Alpro dip.
Serves 4
- 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 Alpro 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
- 4 large tortilla wraps
- 1 small red onion, sliced
- 40g pistachios or walnuts, roughly chopped
- Handful of fresh mint, roughly chopped
Step 1
Preheat the oven to 200°C/fan 180°C/gas mark 6.
Step 2
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.
Step 3
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.