Feel free to adjust the quantities of pickles, toum (garlic sauce), or lime juice according to your taste preferences. You can also add additional toppings such as fresh herbs or diced tomatoes for extra flavour and freshness
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 40 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 310 |
| Fat | 12.8g |
| Saturates | 1.5g |
| Protein | 5.4g |
| Carbs | 45.8g |
| Sugars | 3.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
Wash and scrub the potatoes, then cut them into bite-sized pieces. In a large bowl, toss the potatoes with 1/2 tsp salt, olive oil and shawarma paste or spice until evenly coated. Spread the potatoes in a single layer on a baking tray. Roast the potatoes for approx. 30-40 minutes or until the potatoes are golden and crispy.
Meanwhile, prepare the crispy flatbreads. Brush both sides of the flatbreads with the sunflower oil and sprinkle with the other 1/2 tsp of flaky sea salt. Slice the flatbreads into smaller pieces.
Heat a skillet over a medium heat and toast the flatbread pieces until crispy and lightly browned on both sides. Set aside.
Once the potatoes are done, remove them from the oven and let them cool slightly.
In a serving bowl, combine the roasted potatoes, crispy flatbread pieces and pickles. Toss gently to mix. Drizzle the toum (garlic sauce) over the salad and squeeze the lime over. Give it another gentle toss to coat the ingredients evenly.
Serve immediately.
