Portobello Mushroom Shawarma Inspired Loaded Flatbread
with Sweet Potato, Rocket and Harissa Mayo Drizzle
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
4 unit(s)
Bamboo Skewers
1 unit(s)
Red Onion
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
2 unit(s)
Portobello Mushrooms
1 unit(s)
Sweet Potato
1 sachet(s)
Smoky Base Paste
1 sachet(s)
Roasted Spice and Herb Blend
1 unit(s)
Medium Tomato
50 grams
Harissa Paste
(Contains Sulphites)
2 unit(s)
Greek Style Flatbreads
(Contains Cereals containing gluten May contain Milk)
20 grams
Wild Rocket
Not included in your delivery
2 tbsp
Olive Oil for the Marinade
2 tbsp
Mayonnaise
½ tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Soak your skewers in cold water (this will prevent them from burning).
Halve and peel the red onion. Slice one half of the onion as thinly as you can.
Pop it into a small bowl and add the cider vinegar. Add a pinch of salt, mix together and set aside to pickle.
Halve the remaining onion lengthways, cut into 3cm chunks then separate the layers. Cut the portobello mushrooms into 3cm chunks.
Chop the sweet potatoes into 2cm chunks (no need to peel) and put onto a large baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.Set the tray aside for now.
In a medium bowl, combine the smoky base paste, roasted spice and herb blend and olive oil for the marinade (see pantry for amount).
Add the mushrooms and onion chunks, season with pepper and toss together so the veg is well coated.
Thread the mushroom and onion chunks onto the skewers (2 per person). Transfer the skewers to a lightly oiled baking tray.
When the oven is hot, roast the sweet potato on the top shelf until golden and the mushroom skewers on the middle shelf until cooked through and a bit crispy, 25-35 mins.
Turn everything halfway through.
Meanwhile, cut the tomato into 1cm chunks.
In a small bowl, combine the harissa paste and mayo (see pantry for amount).
A few mins before everything's ready, pop the flatbreads (see ingredients for amount) into the oven until warm and starting to turn golden, 3-4 mins.
At the same time, drizzle the honey (see pantry for amount) over the mushroom skewers and pop back in the oven for the remaining time.
When everything's ready, transfer the flatbreads to your plates.
Top with the rocket, then the roasted sweet potato and tomato.
Lay on the mushroom shawarma style skewers, drizzle over the harissa mayo then top with the pickled onion to finish.
Enjoy!
