Use jackfruit to create that ‘meaty’ texture for this vegan shawarma and add an extra veggie twist to your hummus using beetroot
|Prep time||30 minutes|
|Cook time||30 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
To make the barbecued jackfruit, finely chop the leeks. Peel and grate one garlic clove.
Drain the tinned jackfruit. Using a sharp knife, cut out the centre of the jackfruit and pull it apart. Set aside.
Prepare a barbecue to a medium heat.
Toss the jackfruit in sunflower oil and grill over medium heat for 5-10 minutes per side, or until slightly charred and caramelised.
Meanwhile, heat a medium pot over medium heat and sauté the leeks and garlic in 2 tbsp olive oil for 5 minutes. Add 2 tbsp cumin and paprika to the pan and stir for a further 5 minutes. Add the jackfruit and lower the heat. Allow to simmer and reduce for 20 minutes. Season with salt and pepper.
To make the beetroot hummus, peel and grate the second garlic clove. Juice the lemon. Drain the cooked beetroot and place in a food processor along with drained chickpeas, garlic, ½ tsp cumin, 3 tbsp olive oil, tahini and lemon juice. Blend until smooth and creamy and adjust seasoning if necessary. Set aside.
To make the green salad, roughly chop the cucumber, celery and parsley. Juice the lime. Combine all the ingredients in a bowl.
To assemble the ‘shawarma’, spoon the spicy jackfruit into the centre of each flatbread and top with hummus, green salad and tzatziki.