Serves: 2
What You’ll Need:
- 50g California Walnuts, roughly crushed
- 250g Cauliflower florets, broken into 2cm pieces
- 2 tsp shawarma paste (can use harissa also)
- 2 tbsp olive oil
- 1 shallot, roughly chopped
- 50g spring greens, finely chopped
- 100g tomatoes, diced
- 20g coriander, roughly chopped
- 20g tahini paste
- 10mls pomegranate molasses
- 4 shawarma breads
What To Do:
- Preheat the oven to 200C
- Place the cauliflower florets, walnuts and shallot into a baking tray with the paste and olive oil
- Combine until the ingredients are covered with the paste
- Bake for 20minutes, remove and add the greens
- Bake for another 10minutes
- Spread out the mixture onto warm breads
- Garnish with tomatoes, coriander, pomegranate and tahini
Developed by Dr Rupy for California Walnuts www.californiawalnuts.co.uk