Roasted Vegetable Shawarma with Quick Flatbread
The best and most impressive weeknight dinner - throw it together in 45 minutes including the homemade bread! This dish has the perfect combo of sweet and savoury, and although it’s buttery and comforting, the herbs and lemon bring a little bright freshness to pep up a chilly day.
Making this dish come together quickly is all about timing and multi-tasking, but don't worry, it's still definitely an easy one! Start by chopping the veggies and getting them into the oven. While they're roasting, it's time to make the easy flat breads. Simply mix all of the ingredients together in a bowl and let it rest. While it's resting it's time to make the tahini sauce. Again, this is simply a case of mixing the ingredients together - told you it was easy! After that, heat up a flat pan like a frying pan or tawa. It needs to be well preheated to stop the bread sticking. Once it's preheated, get that bread toasting. No need to flip it until it's got a little bit of charring. It should get nice and puffed up and bubbly. Once the breads come off the heat, melt the butter with the garlic and brush both sides of each with it. Top with some lovely fresh green herbs and keep them warm by wrapping in parchment paper or foil until everything is ready to come together.
I recommend adding whatever toppings you're in the mood for. I kept it simple with some chopped cucumber and tomato, plus some extra herbs and a pinch of chilli flakes. If you're looking for a more substantial meal, you could add falafel, chick peas or your favourite grilled protein.
Not the season for carrots and fennel? Or just not a fan? This recipe is really just a framework. I've switched up the veggies in previous iterations and it has always come out great. Just use a similar amount and cover with the spice mix. You might have to adjust the roasting time a little. In Spring, try sprouting broccoli (broccoli rabe) or asparagus with halved new potatoes. Summer is all about those Mediterranean classics; think peppers, tomatoes, aubergines and courgettes (zucchini). For fall, my absolute favourite is slices of skin-on pumpkin or squash. Whatever the time of year, onions and root veg make a great addition. Get creative and let me know how you make it your own!
Roasted Vegetable Shawarma Flatbread
For the veggies
1 medium carrot, cut into chunks
1 small fennel bulb, tops removed, cut into chunks
1 teaspoon extra virgin olive oil
½ teaspoon cracked black pepper
¼ teaspoon allspice (not 'mixed spice')
½ teaspoon cinnamon
½ teaspoon ground cardamom
½ teaspoon whole cumin seeds
1 teaspoon dried oregano
Salt, to taste
** Feel free to replace the spices with a spoonful of ready made shawarma spice mix **
For the bread
1 cup plain flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon lemon juice or cider vinegar mixed with ½ cup soy milk (or milk of choice)
3 tablespoons butter or spread of choice
1 teaspoon garlic powder
A handful of parsely, chopped
A handful of coriander (cilantro), chopped
For the sauce
¼ cup tahini (lighter coloured is better)
1 lemon, juiced
½ teaspoon garlic powder
Salt, to taste
Preheat the oven to 220c (430f)
Toss all of the ingredients for the veggies in a bowl.
Tip a lined or non stick dish and roast for 30-40 minutes.
While the veggies are cooking, mix together all of the dry ingredients for the bread.
Tip in the milk mixture and stir vigorously.
Let the mixture rest for at least ten minutes.
While the bread dough rests, mix together all of the tahini sauce ingredients except the salt. As you stir it will begin to seize up a bit or look curdled. Don't panic! Very gradually add 2 to 4 tablespoons of water while stirring to achieve a smooth consistency.
Season the sauce.
Preheat a frying pan, crepe pan or tawa over a medium high heat.
Flour the bench, split the dough in two and roll out into two large flatbreads. Remember they'll puff up as they cook.
Cook the flatbreads until golden on both sides and bubbly.
In a pan or microwave melt the butter and garlic together.
Brush both sides of each bread with the butter and top with the herbs.
Serve the bread topped with the sauce and roasted vegetables, plus any other toppings you like!