Ingredients

  • Baby leeks 2
  • Garlic clove 2
  • Jackfruit 500g
  • SpinneysFOOD Sunflower Oil 1 tsp
  • SpinneysFOOD Extra Virgin Olive Oil 5 tbsp
  • SpinneysFOOD Fine Cumin 6½ tsp
  • SpinneysFOOD Paprika 2 tbsp
  • SpinneysFOOD Chopped Italian Tomatoes 400g
  • SpinneysFOOD Unrefined Sugar 50g
  • Chilli sauce 3 tbsp
  • Apple cider vinegar 2 tbsp
  • Vegetable stock 250ml
  • Hot sauce 1 tbsp
  • SpinneysFOOD Sea Salt 1 tsp
  • SpinneysFOOD Black Pepper ½ tsp
  • Lemon ½
  • Cooked beetroot 150g
  • SpinneysFOOD Chick Peas 400g
  • Tahini 3 tbsp
  • SpinneysFOOD Organic Cucumber 1
  • SpinneysFOOD Celery Stick 2
  • SpinneysFOOD Parsley Tray 1 tbsp
  • Lime 1
  • Pita breads 4
  • Tzatziki 150g

Nutrition (Per serving)

  • Calories 850
  • Fat 37g
  • Saturates 4g
  • Protein 28g
  • Carbs 128g
  • Sugars 69g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Vegan ‘shawarma’ with tzatziki and beetroot hummus

Lebanese 30 Mins Prep · 30 Mins Cook


  1. To make the barbecued jackfruit, finely chop the leeks. Peel and grate one garlic clove.
  2. Drain the tinned jackfruit. Using a sharp knife, cut out the centre of the jackfruit and pull it apart. Set aside.
  3. Prepare a barbecue to a medium heat.
  4. Toss the jackfruit in sunflower oil and grill over medium heat for 5-10 minutes per side, or until slightly charred and caramelised.
  5. 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.
  6. 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.
  7. To make the green salad, roughly chop the cucumber, celery and parsley. Juice the lime. Combine all the ingredients in a bowl.
  8. To assemble the ‘shawarma’, spoon the spicy jackfruit into the centre of each flatbread and top with hummus, green salad and tzatziki.
  9. Serve immediately.