Mushroom Shawarma Tacos
with Feta Cheese & Baby Gem
We love good Mushroom Shawarma Tacos and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Shawarma Spice Mix
100
Feta Cheese
1
Baby Gem Lettuce
150
Sliced Mushrooms
15
Honey
6
Plain Taco Tortillas
(Contains Cereals containing gluten)
1
Chickpeas
1
Lemon
1
Vegetable Stock Powder
150
Low Fat Natural Yoghurt
(Contains Milk)
1
Red Onion
1
Coriander
Not included in your delivery
50
Water
Nutritional information
Utensils
Instructions
Preheat the oven to 200°C. Halve, peel and thinly slice the red onion. Zest and halve the lemon. Roughly chop the coriander (stalks and all). Crumble the feta and set aside. Drain and rinse the chickpeas in a sieve.
Heat a a splash of oil in large frying pan on a medium high heat. When hot add the mushrooms and red onion, cook until the onion is soft and the mushrooms begin to colour, 5-6 mins. Meanwhile, crush the chickpeas with the back of a fork or potato masher until coarsely crushed.
When the mushrooms are coloured, add the chickpeas, shawarma spice, honey, water (see ingredients for amount) and veg stock powder, stir to combine and dissolve the stock powder. Cook until the mixture comes together, 2 mins.Taste and season with salt and pepper if you feel it needs it.
Meanwhile, in a small bowl combine the yogurt, lemon zest and half of the lemon juice. Season with salt and pepper. Stir and set aside.
Trim the root from the baby gem lettuce then half lengthways. Thinly slice widthways. In a small bowl combine the remaining lemon juice and a splash of olive oil. Season with salt and pepper. Add the baby gem and toss to dress. Pop the tacos in the oven for 2-3 mins.
Divide the tacos between your plates. Top with the mushroom and chickpea shawarma, then sprinkle over the feta. Top with the baby gem and coriander Drizzle on the yogurt. Fold and enjoy!
