(All Plans) Mediterranean super salad with shawarma seasoned chickpeas, mint yoghurt and tabouli

Mediterranean super salad with shawarma seasoned chickpeas, tzatziki and tabouli

Cook time: 40 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Couscous**
Couple
1 bag
Family
1 bag
Red peppers
Couple
2
Family
3
Chickpeas
Couple
1 tin
Family
2 tins
Shawarma spice
Couple
1 packet
Family
1 packet
Tomatoes
Couple
2
Family
3
Parsley*
Couple
2/3 thirds
Family
2/3 thirds
Lemon
Couple
1
Family
2
Garlic
Couple
1 clove
Family
2 cloves
Red wine vinegar^
Couple
A splash
Family
A splash
Mint yoghurt
Couple
1 pottle
Family
1 pottle
Fennel chili olives
Couple
1 pottle
Family
1 pottle
Red onion
Couple
1/2
Family
1

This super healthy salad is influenced by the Mediterranean. Tabouli from the Levant, to mint yoghurt and shawarma from the former Ottoman Empire, then finishing with some classic Italian charred peppers.

Try to get the parsley nice and fine for the tabouli. As Tom’s former head chef said, “Once you think it’s fine enough, keep chopping for another minute.”

*Parsley is a shared ingredient; this recipe requires a lot of parsley, use 2/3’s for this recipe.

**If you’re on the gluten-free plan, we have given you quinoa instead of couscous. Here’s how to prepare it. Cook the quinoa in boiling water for about 15 minutes, or until soft and fully cooked. Once cooked, strain through a fine sieve and allow to cool.

^Red wine vinegar is a staple not provided by GDT, if you don’t have red wine vinegar, use lemon or any other vinegar.

 

Instructions

1

Preheat the oven to grill.

Boil the kettle.

Take the olives from the fridge and bring them up to room temperature.

2

Place the couscous in a bowl with a pinch of salt and a splash of olive oil. Pour over boiling water, just enough to cover the couscous and immediately cover with cling wrap or a tight-fitting plate. Let sit for about 10 minutes.

*If you’re on the gluten-free plan, cook the quinoa in boiling water for about 15 minutes until sprouted and tender.

3

Next, it’s time to blacken the peppers, this removes the skin and gives them a wonderful, charred flavour.

Place the peppers in the oven as close to the grill as you can get them without them actually touching the element. Grill for 3 to 5 minutes on each side until completely black.

Remove from the oven and place in a bowl. Cover with a plate or cling wrap and leave to steam for 10 minutes.

4

Switch the oven to bake.

Open and strain the chickpeas.

Toss with the shawarma spice and a splash of oil.

Cook for 12-15 minutes, or until golden and crispy.

5

Remove the cores from the tomatoes and dice into small 1 cm cubes.

Finely dice the red onion.

Remove the stalks from the parsley and finely chop.

To make the tabouli, combine the cooked couscous (or quinoa), tomatoes, red onion, parsley, lemon juice and a splash of olive oil in a bowl.

Taste and add salt as needed.

6

Peel the peppers and remove the seeds, then slice.

As thinly as possible, slice the garlic and add to the peppers with a splash of red wine vinegar and a pinch of salt.

7

Place the tabouli on a plate with the peppers on the side.

Sprinkle over with chickpeas, olives and serve with a drizzle of mint yoghurt.



Join the movement

Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.

Pause or cancel your plan at any time.

Sign up now