Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Shawarma Spice Mix
Vegetable Stock Powder(ContainsCelery)
Greek Style Natural Yoghurt(ContainsMilk)
Baby Gem Lettuce
Flour Tortillas(ContainsCereals containing Gluten)
Preheat the oven to 200°C.Halve, peel and thinly slice the red onion.Pick the mint leaves from their stalks and roughly chop (discard the stalks).Crumble the feta and set aside.Drain and rinse the chickpeas in a sieve.
Heat a a drizzle of oil in large frying pan on a medium high heat.When hot, add the mushrooms and red onion, cook until the onion is soft and the mushrooms begin to colour, 5-6 mins.Meanwhile, put the chickpeas in a bowl and crush them with the back of a fork or potato masher until coarsely crushed.
When the mushrooms are browned, add the chickpeas, shawarma spice, cumin, tomato puree, honey, water (see ingredients for amount) and veg stock powder, stir to combine. Cook until the mixture comes together, 2 mins. Taste and season with salt and pepper if you feel it needs it.
Meanwhile, in a small bowl combine the yogurt with the mint.Season with salt and pepper.Stir and set aside.
Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Pop the tacos in the oven for 2-3 mins.
Divide the tacos between your plates.Top with the mushroom and chickpea shawarma, then sprinkle over the feta.Top with the baby gem. Drizzle on the mint yogurt.Fold and enjoy!