15 minutes Minutes

6 People

30 minutes

Ingredients

Shawarma Spice Mix
1 teaspoon oregano
1 teaspoon garlic
1 teaspoon black pepper
1/4 teaspoon garam masala
1/4 teaspoon turmeric
1/2 teaspoon cayenne
1/4 teaspoon paprika
1 teaspoon salt
Roasted Vegetables
1 small cauliflower floret, broken into pieces
1 small sweet potato, cubed
1 cup Mountain chickpeas
2 tablespoons Herbed Mountain Canola Oil
1 tablespoon Lemon
Feta Yogurt
2 tablespoons feta
4 tablespoons yogurt

Directions

To serve

Lettuce, shredded

Cucumber, sliced

Beetroot shaved

Yellow or red pepper, chopped

Cilantro

Sesame seeds

Method

  1. Preheat oven to 200 degrees Celsius.  Mix all the spices together and set aside.  Combine all ingredients for the roasted vegetables & chickpeas together, sprinkle with spices generously, and bake for 30 minutes until cooked and crispy.  Season with salt, remove, and set aside.

  2. Blend feta and yogurt until smooth and set aside.

  3. To assemble, grab a bowl and layer with salad followed by cucumber, beetroot, and peppers.  Generously top with roasted cauliflower, sweet potato & chickpeas.  Drizzle with feta yogurt and garnish with fresh cilantro and sesame seeds.

Precooking tips

1. Soak 1 cup of dried chickpeas in 4 cups of water with 1 tsp of salt for 8 hours at room temperature

2. Drain and rinse chickpeas

3. Boil for 40 minutes

Gallery

Canola Cooking Oils

Mega Fry

Canola Honey

Wild Flower Honey

Canola Honey

Rosemary Honey

Canola Honey

Sunflower Honey

Canola Honey

Canola Honey

Pulses

Green Peas whole