Life is something that happens when you can't get to sleep. - Fran Lebowitz

23.11.20 1425 [PST]
Home

Articles
   EAC & MP3s
   UberNet
   Recipes
   Life of Myden
   Ramblings
   Technology

Best MP3 Guide

Gallery

Good Movies

Links

Contact


--
--

  
Home >> Articles >> Recipes

Vegetarian Shawarma

This dish is one I love in late spring and summer, but you can change the vegetables as they come into and out of season.

Just be clever when you chop the veg – cut the veg that will cook slowly quite small and the quicker-cooking veg a bit bigger.

Serves 4
cumin seeds 1 tbsp
coriander seeds 1 tbsp
baby carrots 400g bunch, scrubbed well
olive oil
new potatoes 250g
1/2 of a cucumber
1 lemon
asparagus 200g, woody ends snapped off
flatbreads or round pittas4

For the herbed pistachio yogurt
Greek yogurt 100g, or coconut yogurt to keep it dairy-free
maple syrup 1 tsp
coriander a few sprigs, roughly chopped (stalks and all)
unwaxed lemon zest of 1
shelled pistachios 50g, roughly chopped

Preheat your oven to 220C/gas mark 7. Bash the cumin and coriander in a pestle and mortar until roughly ground.

Toss the carrots with a good drizzle of oil, a pinch of salt and pepper and half the cumin and coriander seeds.

Transfer to a large roasting tray, cover with foil and roast in the centre of the oven for 10 minutes.

Meanwhile, make the yogurt by mixing all the ingredients together with a pinch of salt.

After the carrots have had their time, push them to one side of the roasting tray, quarter or halve the potatoes and add to the other side.

Drizzle over a bit more oil, and the other half of the cumin and coriander.

Toss to mix the potatoes with the spices, put the foil back on and return the tray to the oven for 20 minutes.

While the potatoes are roasting, thinly slice the cucumber (I scoop the seeds out), mix it with the juice from half the lemon, a good pinch of salt and pepper and a splash of olive oil, then put to one side.

Once the potatoes have had their 20 minutes, remove the tray from the oven, taken off the foil and scatter over the asparagus.

Squeeze over the remaining juice of the lemon, drizzle with a little oil and put back into the oven for 10 minutes until the asparagus are beginning to brown.

Toast or warm the flatbreads. When you’re ready to eat, take the tray out of the oven and roughly crush the carrots with the back of a fork.

Spread some of pistachio yogurt over half of each flatbread and add the carrots, then the potatoes and asparagus.

Add a generous pinch of cucumber and fold the warm flatbreads over to envelop everything. Eat straight away.

From by Anna Jones (Fourth Estate, £26)






  

--