Shawarma-Spiced Flatbreads
with Beyond Meat® and Garlic Hummus Sauce
This is one for those who love takeout but can't decide if they prefer pizza or shawarma. It's a win-win!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Beyond Meat®
113 g
Yellow Onion
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
8 tbsp
Hummus
(Contains Sesame)
1 tbsp
Shawarma Spice Blend
(Contains Sulphites)
½ cup
Feta Cheese, crumbled
(Contains Milk)
80 g
Tomato
1 unit
Garlic, cloves
160 g
Sweet Bell Pepper
56 g
Baby Spinach
½ tbsp
White Wine Vinegar
(Contains Sulphites)
2 unit
Flatbread
(Contains Soy, Gluten)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut onion into 1/4-inch slices. Cut tomato into 1/4-inch pieces. Peel, then mince or grate garlic. Core, then cut pepper into 1/4-inch slices.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then Beyond Meat® patties. Cook, breaking up patties into bite-sized pieces, until crispy, 3-4 min.** Season with salt and pepper. Add onions and Shawarma Spice Blend. Cook, stirring often, until onions soften, 3-4 min.
While onions cook, add hummus, 1/2 tsp garlic (dbl for 4 ppl) and half the mayo to a small bowl. Season with salt and pepper, then stir to combine.
Arrange flatbreads on a parchment-lined baking sheet. Spread garlic hummus sauce over flatbreads with the back of a large spoon. Top with Beyond Meat® mixture, then sprinkle with feta. Bake in the middle of the oven until cheese is melted and flatbreads are golden-brown and crisp, 7-8 min. (NOTE: For 4 ppl, use 2 baking sheets and bake in the middle and top of the oven, rotating sheets halfway through.)
While flatbreads bake, whisk together 1/2 tbsp vinegar (dbl for 4 ppl) and remaining mayo in a large bowl. Add peppers and spinach. Season with salt and pepper, then toss to combine.
Sprinkle tomatoes over flatbreads, then cut flatbreads into halves or quarters. Divide flatbreads and salad between plates.
