Mushroom Shawarma Tacos
With Feta and Lettuce
- Wheat
- Cereals containing gluten
- Milk
- Celery
- May contain traces of allergens
Ingredients
1 pot(s)
Shawarma Spice Mix
100 grams
Feta Cheese
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
150 grams
Sliced Mushrooms
15 grams
Honey
1 pot(s)
Ground Cumin
6 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
1 carton(s)
Chickpeas
30 grams
Tomato Puree
1 sachet(s)
Vegetable Stock Powder
75 grams
Low Fat Natural Yoghurt
(Contains: Milk)
1 bunch(es)
Mint
1 unit(s)
Red Onion
Not included in your delivery
50 milliliter(s)
Water
Nutritional information
Instructions
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!
