Middle Eastern Shawarma Sharing Platter

10 minutes

5-7 minutes

3-4 people

For the tabbouleh:

50g of fresh parsley

50g of fresh mint leaves

150g of ripe tomatoes

3 spring onions

The juice of 1 lemon

A generous pinch of salt and pepper

For the hummus:

1 can of chickpeas (400g), drained and rinsed

1 garlic clove

The juice of 1 lemon

2 tbsp of tahini paste

3 tbsp of extra virgin olive oil

1 tbsp of ground cumin

Salt to taste

For the rest of the platter:

200g of Veggie Day Shawarma

1 tbsp of oil for frying

Your favourite pickled veggies

A large handful of mixed salad

Flat breads

Other veggies like stuffed vine leaves, olives, roasted chickpeas etc.

To make the tabbouleh place the parsley, mint, ripe tomatoes and spring onion into a food processor and blitz until you have a fairly smooth mixture. Transfer it to a bowl and stir in the lemon juice, salt and pepper. Leave it to one side.
To make the hummus simply add all the ingredients to a food processor and blitz until smooth and creamy. Add a few tablespoons of water to loosen up the consistency and blitz again.
Add the oil to a frying pan on a medium heat. Add in the Veggie Day Shawarma pieces and pan fry them for 5-7 minutes until they start to brown.
Assemble your platter by placing the Veggie Day Shawarma pieces in the middle, add the salads, flat-bread and veggies on the side and serve the tabbouleh and hummus in small bowls.