Portobello Mushroom Shawarma Skewer Flatbreads

Name: Portobello Mushroom Shawarma Skewer Flatbreads with Sweet Potato, Rocket and Harissa Mayo Drizzle
Total time: 45 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 4 unit(s) Bamboo Skewers; 1 unit(s) Red Onion; 15 milliliter(s) Cider Vinegar; 2 unit(s) Portobello Mushrooms; 1 unit(s) Sweet Potato; 1 sachet(s) Smoky Base Paste; 1 sachet(s) Roasted Spice and Herb Blend; 1 unit(s) Medium Tomato; 50 grams Harissa Paste; 2 unit(s) Greek Style Flatbreads; 20 grams Wild Rocket; 2 tbsp Olive Oil for the Marinade; 1.5 tbsp Mayonnaise; ½ tbsp Honey

with Sweet Potato, Rocket and Harissa Mayo Drizzle

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Our Portobello Mushroom Shawarma Skewer Flatbreads bring the flavours of the Middle Eastern dish shawarma, a meat dish that's stacked and roasted on a vertical spit. Whilst not using the method and instead focusing on veg, we're still bringing the smoky flavour!

Tags:

Veggie

•New

Allergens:

Sulphites

•Cereals containing gluten

•Wheat

The quantities provided above are averages only.

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 war 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.

Total45 minutes

Active 35 minutes

DifficultyMedium

Ingredients

serving amount

4 unit(s)

Bamboo Skewers

1 unit(s)

Red Onion

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

2 unit(s)

Portobello Mushrooms

1 unit(s)

Sweet Potato

1 sachet(s)

Smoky Base Paste

1 sachet(s)

Roasted Spice and Herb Blend

1 unit(s)

Medium Tomato

50 grams

Harissa Paste

2 unit(s)

Greek Style Flatbreads

(Contains: Cereals containing gluten, Wheat May contain traces of: Milk)

20 grams

Wild Rocket

Not included in your delivery

2 tbsp

Olive Oil for the Marinade

1.5 tbsp

Mayonnaise

½ tbsp

Honey

Nutritional information

Energy (kJ)2820 kJ

Energy (kcal)674 kcal

Fat26.9 g

of which saturates3.3 g

Carbohydrate76.3 g

of which sugars23.2 g

Dietary Fibre14.2 g

Protein14.7 g

Salt2.3 g

Potassium32.6 mg

Calcium21.6 mg

Iron0.1 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Baking Tray

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7. Soak your skewers in cold water (this will prevent them from burning).

Halve and peel the red onion. Slice half the onion as thinly as you can.

Pop it into a small bowl and add the cider vinegar. Add a pinch of salt, mix together and set aside to pickle.

Halve the remaining onion lengthways, cut into 3cm chunks, then separate the layers. Cut the portobello mushrooms into 3cm chunks.

Chop the sweet potatoes into 2cm chunks (no need to peel) and put onto a large baking tray.

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. Set the tray aside for now.

In a medium bowl, combine the smoky base paste, roasted spice and herb blend and olive oil for the marinade (see pantry for amount).

Add the mushroom and onion chunks, season with pepper and toss together so the veg is well coated.

Thread the mushroom and onion chunks onto the skewers (2 per person). Transfer the skewers to a lightly oiled baking tray.

When the oven is hot, roast the sweet potato on the top shelf until golden and the mushroom skewers on the middle shelf until cooked through and slightly crispy, 25-35 mins.

Turn everything halfway through.

Meanwhile, cut the tomato into 1cm chunks.

In a small bowl, combine the harissa paste and mayo (see pantry for amount).

A few mins before everything's ready, pop the flatbreads (see ingredients for amount) into the oven until warm and starting to turn golden, 3-4 mins.

When everything's ready, transfer the flatbreads to your plates.

Top with the rocket, then the roasted sweet potato and tomato.

Lay the mushroom shawarma style skewers on top, drizzle over the honey (see pantry for amount) and harissa mayo, then top with the pickled onion to finish.