Cauliflower Shawarma Salad

Name: Cauliflower Shawarma Salad with Whipped Feta, Pitta and Dukkah
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Cauliflower; 240 Grams of Chickpeas; 4 Grams of Garlic powder; 2 Grams of Cinnamon powder; 2 Grams of Cardamom powder; 2 Grams of Dried oregano; 2 Grams of Cayenne powder; 2 Grams of Smoked paprika powder; 3 Tbsp of Olive oil; 40 Grams of Whole almonds; 5 Grams of Zaatar; 4 Grams of Coriander cumin powder; 1 Piece of Lemon; 1 Piece of Garlic cloves; 200 Grams of Labneh; 200 Grams of Feta cheese; 2 Piece of Pitta bread; 2 Piece of Cucumber; 15 Grams of Fresh dill; 1 Piece of Pomegranate

with Whipped Feta, Pitta and Dukkah

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.

Cals 1181 · Prot 50 · Carbs 137 · Fat 53

Vegetarian

Low Carb

40 min

Cauliflower Shawarma Salad with Whipped Feta, Pitta and Dukkah

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.

Cals 1181 · Prot 50 · Carbs 137 · Fat 53

Vegetarian

Low Carb

Ingredients

Shawarma

Cauliflower

400 Grams

Chickpeas

240 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 1*2*

40 Grams

Zaatar

5 Grams

Coriander cumin powder

4 Grams

Whipped feta

Lemon

1 Piece

Garlic cloves

0.5 Piece

Labneh 4*

200 Grams

Feta cheese 4*

200 Grams

Sides

Pitta bread 4*5*9*10*11*

2 Piece

Cucumber

2 Piece

Fresh dill

15 Grams

Pomegranate

1 Piece

Allergens

*1 Peanuts, *2 Tree Nuts, *4 Milk, *5 Eggs, *9 Soya, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4939 / 1181
Fats (g)	52.7
of which saturated (g)	23.7
Carbohydrates (g)	137
of which sugars (g)	30.4
Fibers (g)	23.4
Proteins (g)	49.5
Salt (g)	12.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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.

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.

3 Blitz dukkah

Meanwhile, place the almonds, zaatar, cumin, coriander and a pinch of salt in a food processor. Blitz until you are left with a fine crumb. This is yourdukkah. Set aside.

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.

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 cucumber, dill, a drizzle of olive oil and a pinch of salt to the bowl.

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.

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