Shawarma-Spiced Flatbreads
with Beyond Meat® and Garlic Hummus Sauce
This meal is for those who love takeout but can't decide if they prefer pizza or shawarma. We combined the two so that you don't have to decide!
The quantities provided above are averages only.
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®
56 g
Yellow Onion
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
4 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
7 g
Cilantro
56 g
Baby Spinach
½ tbsp
White Wine Vinegar
(Contains Sulphites)
2 unit
Flatbread
(Contains Milk, Soy, Wheat)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut tomato into 1/4-inch pieces. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Peel, then mince or grate garlic. Roughly chop cilantro.
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.
Meanwhile, add hummus, mayo and 1/2 tsp garlic (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
Arrange flatbreads on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.) Spread garlic hummus sauce over flatbreads with the back of a large spoon. Top with Beyond Meat® mixture, then sprinkle feta over top. 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, bake in the middle and top of the oven, rotating sheets halfway through.)
Meanwhile, whisk together 1/2 tbsp vinegar, 1 tbsp oil and 1/4 tsp sugar (dbl all for 4 ppl) in a large bowl. Add tomatoes and spinach. Season with salt and pepper, then toss to combine.
Cut flatbreads into halves or quarters. Sprinkle cilantro over flatbreads. Divide flatbreads and salad between plates.
