Name: Vegan Shoarma Salad with fruity harissa dressing and flatbread
Total time: 20 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 160 g Veggie shawarma; 4 piece Lebanese flatbread; 1 head Romaine lettuce; 1 piece Red onion; 1 piece Tomato; 1 piece Persian cucumber; 1 sachet(s) Hello Harissa; 50 g Apricot chutney; 2 tablespoon Olive oil; 1.5 tablespoon [Plant-based] mayonnaise; 2 tablespoon Water for the sauce; 1 tablespoon White wine vinegar; 1 teaspoon Sugar; to taste Salt and pepper

English

HelloFresh

Recipes

Vegan Shoarma Salad

with fruity harissa dressing and flatbread

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Tags:

Veggie

Allergens:

Soja

•Gluten

•Tarwe

•Gerst

•Ei

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

80 g

Veggie shawarma

(Contains: Soja, Gluten, Tarwe, Gerst, Ei)

2 piece

Lebanese flatbread

(Contains: Gluten, Tarwe)

½ head

Romaine lettuce

½ piece

Red onion

½ piece

Tomato

½ piece

Persian cucumber

½ sachet(s)

Hello Harissa

25 g

Apricot chutney

Not included in your delivery

1 tablespoon

Olive oil

¾ tablespoon

[Plant-based] mayonnaise

1 tablespoon

Water for the sauce

½ tablespoon

White wine vinegar

½ teaspoon

Sugar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3506 kJ

Calories838 kcal

Fat33.9 g

Saturated Fat4.2 g

Carbohydrate103.1 g

Sugar19.3 g

Dietary Fiber7.8 g

Protein30 g

Salt2.2 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Bowl

•Baking Sheet with Baking Paper

•Tall-Sided Pan

•Salad Bowl

Cooking Steps

Preheat the oven to 200°C.
Slice the onion into rings (see Tip). In a bowl, combine the white wine vinegar with the sugar. Transfer the onion to the bowl and season to taste with salt, then toss well to combine. Set aside (until serving), stirring occasionally.
Cut the Lebanese flatbread into eighths.
Transfer to a parchment-lined baking sheet, drizzle with olive oil and season with salt and pepper. Bake in the oven for 5 - 7 minutes.

Tip: If you don't like raw onion, fry it with the veggie shoarma instead.

In the meantime, dice the tomato.
In a tall container, add the mayonnaise, the Hello Harissa*, the apricot chutney, the water for the sauce and half of the tomato. Season with salt and pepper. Mix with an immersion blender until smooth.

*Take care, this ingredient is spicy! Use as preferred.

Did you know... tomatoes are high in vitamins A, C and E, as well as lycopene, an antioxidant which protects our cells against damage. The riper the tomato, the richer it is in lycopene!

Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the veggie shawarma for 4 - 6 minutes.
Cut the cucumber into crescents.
Season the cucumber and the rest of the tomato with salt and pepper.
Cut the romaine lettuce into 2cm strips.

In a salad bowl, combine the romaine lettuce, cucumber, tomato, and half of the dressing. Toss well to combine.
Divide the salad over deep plates. Top with the veggie shawarma and the pickled onions.
Serve with the bread crisps and the remaining dressing as a dip.