Shawarma Flatbread
FOOD + DRINK That’ s a Wrap
Shawarma Flatbread
Recipe by: Redefine Meat, redefinemeat. com
Serves: 4
Ingredients:
• 1 pack of Redefine Shawarma, defrosted
• 30ml cooking oil
• Salt and pepper, to taste
• 4 flatbreads
• 20g rocket
• 20g drained pickled red onions
• 6-8 pickled chillies, store bought
• 10g coriander leaves
• 15g toasted flaked almonds
For the Romesco sauce:
• 45g whole almonds
• 1 small red bell pepper, halved and deseeded
• 1 medium tomato, cored
• 1 garlic clove, unpeeled
• 15ml olive oil
• 15ml sherry vinegar
• ½ teaspoon smoked paprika
• 5g parsley
• ½ tsp sweet paprika
• Salt and freshly ground pepper
Method:
1. Preheat the oven to 220 ° C / 200 ° C( fan)
2. Then make the Romesco sauce. Toss the bell pepper, tomato and garlic with oil on a baking tray and roast until browned and softened and let cool. Toast almonds on a baking tray until golden brown. Remove skin from bell pepper, tomato and garlic, and discard. Purée almonds, bell pepper, tomato, garlic, oil, vinegar, chipotle chilli powder, parsley and paprika in a food processor until smooth. Season with salt and black pepper.
3. Heat 2 tablespoons of oil in a pan over medium heat. Add the Redefine Shawarma and fry for 9 minutes until the edges crisp, stirring regularly. Season with salt and black pepper.
4. Heat the flatbread in the warm oven.
5. To assemble, place the warmed flatbread on your serving dish. Top with a generous helping of Romesco sauce, rocket and pickled chillies, then add the cooked Redefine Shawarma and finish with pickled red onions, coriander and toasted almonds.
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