Chickpea Shawarma salad, with sumac pitta chips

Hello followers, and may I say hello to all my new followers thank you for following me.

For the new year, i decided to try out some of the meal delivery boxes available nowadays.

I used Riverford when they first came out many moons ago,  recently I  have noticed an influx of food boxes on the market.

Personally, I think that they are a great idea. They are not simply for people who cannot cook or those who are less confident. I believe they are suitable for everyone no matter what your cooking skills.

Food boxes give you a chance to create meals you may not have normally tried and more importantly for me they take the guesswork out of what shall i cook this week. The fresh produce for most of these companies come from UK farmers, freshly picked for each order.

Most of the boxes have all the ingredients you require and are portioned out so you reduce food waste. Gousto has saved over 600,000 kilos of food waste last year.

The fresh ingredients are supplied by family farms and trusted suppliers. Their eggs are free range, fish is responsibly sourced. The best of British also provide many of their ingredients.

I ordered from Gousto for the first time and was suitably pleased with my box.

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I received four meals for two people. Three vegetarian dishes and one with fish. All packed in a large box with perishable goods in a bag with ice packs in order to keep them fresh.

It was a beautiful dish.  please give it a try.

Chickpea shawarma salad, sumac pitta chips.

A wholesome dish filled with colourful vegetables and bursting with flavour. Influenced by a fattoush salad this salad is fresh and filling. Plenty of protein from the chickpeas and for extra protein you can add tuna like I did.
This was a beautiful dish, very filling and flavourful a definite must try
Ingredients
150g Greek-style yoghurt
1 tin of chickpeas
1 tbsp ras el hanout
1tbsp ground sumac
4 wholemeal pitta bread
1 carrot grated
1 tomato chopped
30ml red wine vinegar
1 tsp dried chilli flakes
10g chopped dill
50g baby leaf salad
1/2 red cabbage
1 garlic clove

Method:

Preheat oven to 220.c 425fan gas mark 7.

Grate approx 250g red cabbage, in a large bowl add the red wine vinegar with a generous pinch of salt. Mix together.

Drain and rinse chickpeas (you can keep the juice of the chickpeas also known as aquafaba) add to a baking tray with ras el hanout, chilli flakes omit if you do not like spice.

Slice the pitta bread into triangles add sumac with a little olive oil rub into pitta,  place on the same tray as the chickpeas as saves dishes.

Mix and place in oven for 12-15 mins.

Finely chop dill leaves and grate garlic add to the yoghurt, season with salt and pepper add a squeeze of lemon juice.

Dice the tomatoes roughly, grate the carrots and to the cabbage mix with salad leaves.

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To plate up your dish.

Serve garlic and dill yoghurt over the fattoush salad top with chickpeas.

bty

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