Cauliflower Shawarma Salad

with Whipped Feta, Pitta and Dukkah
Vegetarian
Low-Carb
In this recipe you will make your own dukkah; dukkah is an Egyptian condiment made with nuts and spices which is often used to garnish.
Cooking time: 40 min
Cals 1248 · Prot 55 · Carbs 148 · Fat 51
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Ingredients
Number of People:

Shawarma

Cauliflower
400 Grams
Chickpeas
260 Grams
Garlic powder
4 Grams
Cinnamon powder
2 Grams
Cardamom powder
2 Grams
Dried oregano
2 Grams
Cayenne powder
2 Grams
Smoked paprika powder
2 Grams
Olive oil
3 Tbsp

Dukkah

Whole almonds
40 Grams
Zaatar
5 Grams
Coriander cumin powder
4 Grams

Whipped feta

Lemon
1 Piece
Garlic cloves
0.5 Piece
Labneh
200 Grams
Feta cheese
200 Grams

Sides

Pitta bread
2 Piece
Cucumber
2 Piece
Fresh dill
15 Grams
Pomegranate
1 Piece

Instructions

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1 Prep cauliflower
Preheat the oven to 200°C/180°C fan. Chop the cauliflower into small florets. Drain, rinse and dry the chickpeas. In a bowl, combine the garlic powder, cinnamon, cardamom, oregano, cayenne (spicy!), paprika, a pinch of salt and a generous drizzle of oil. Toss with the chickpeas and cauliflower.
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2 Roast cauliflower
Arrange the cauliflower on a large baking tray and roast for 25-30 min until tender and starting to char around the edges. 
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3 Blitz dukkah
Meanwhile, place the almonds, zaatarcumin, coriander and a pinch of salt in a food processor. Blitz until you are left with a fine crumb. This is yourdukkah. Set aside. 
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4 Whip feta
Juice half of the lemon into a large bowl. Peel the garlic and mince it into the same bowl (don't like raw garlic? Go easy!). Add the labneh and feta. Using a spatula, break up the feta, then whip it for 2 min. The result should resemble thick sour cream. Set aside. Place the pitta on a baking tray and heat in the hot oven for 5 min.
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5 Prep salad
Meanwhile, finely chop the cucumber and dill. Halve the pomegranate, hold each half over a bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane. Add the cucumberdill, a drizzle of olive oil and a pinch of salt to the bowl.
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6 Serve
Spread the whipped feta over serving plates. Top with the cauliflower and chickpeas followed by the dukkah. Serve the cucumber salad and pitta alongside. 
Tips for fussy eaters
Serve with flat breads or rice!
Pro tip
Not got a food processor to hand? Chop the almonds as finely as possible instead.

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