A flavour party in your mouth.
Hello and welcome to the first recipe of 2018! Having survived my first year of college without a kitchen, I felt like I needed to take baby steps in the kitchen. You’d be surprised by how unsteady your hands can be when you haven’t handled a knife in ages.
So here we are: right back at the basics. There’s nothing complicated here: just chopping some vegetables, making a marinade and handling a blender, surely I could get that right? If you want to go a step further, then you can make your own naan bread (which is precisely what I did) using this recipe.
Quick rundown: you’ve got your brown sugar carrots, your curry roasted cauliflower and the creamy spinach hummus that ties it all together. This is a really weekday lunch idea, if you want you can roast some extra broccoli and have different variations of vegetables throughout the week! I can also see this as a post-workout meal, you’ve got to load up on all those healthy vegetables!
Roasted Vegetable Sheetpan Shawarma
For the shawarma:
- 3 tbsp olive oil
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 5-6 medium carrots
- 250g cauliflower, roughly chopped into florets
- 3 tbsp vegetable oil
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cayenne pepper
- ½ tsp ground black pepper
- 2 red onions, roughly chopped
- 1 lemon, sliced in half
- 4 pieces of naan bread or 4 pita pockets
For the spinach hummus:
- 1×400g can of tinned chickpeas
- ½ cup olive oil
- 3 garlic cloves, peeled
- 1 tsp ground cumin
- ½ cup fresh spinach, chopped
- A handful of fresh parsley, torn
- Start by preparing the vegetables. In a small bowl, toss together the olive oil, brown sugar and cinnamon. Chop the carrots into sticks that are about an inch long. Toss the carrots and brown sugar mixture together, ensuring that the carrots are completely coated in the sugar. Set aside.
- In a large bowl, throw together the vegetable oil, turmeric, cumin, coriander, cayenne pepper and black pepper and stir to combine. Toss the cauliflower with this curry mixture and make sure that the cauliflower is completely coated in the mixture.
- Preheat your oven to 180°C/350°F. Lay the brown sugar carrots, curry cauliflower and sliced red onions in a single layer on a large sheet pan. Place the lemon halves on opposite ends of the sheetpan. Drizzle some olive oil over the vegetables and top with a crack of salt and pepper.
- Roast the vegetables in the oven for about 25 minutes or until the cauliflower is soft. Whilst the veg are in the oven, combine all the ingredients for the spinach hummus in a food processor and pulse for about 2 minutes. The texture should be smooth but slightly runny, closer to ricotta cheese.
- To assemble, spread the spinach hummus on the naan/pita and top with an assortment of the roasted vegetables. Squeeze some of the roasted lemon over the shawarma. Enjoy!