Without a doubt, take away is an easy solution to get fed-fast, however it often means you're taking away valuable nutrients and good quality ingredients from your diet! To help save your pennies and your health, Remedy nutritionist Jacqueline Alwill has created some delicious healthy FAKEAWAY meals just for you! Here's the first recipe from this series and we think you're going to love it!
VEGETARIAN KEBAB WITH HOMEMADE FLATBREAD
Serves 4
Dairy free (opt), Vegetarian
INGREDIENTS
Yoghurt flatbread:
250g spelt or wholemeal self-raising flour1 teaspoon baking powder
1 cup greek or coconut yoghurt
pinch sea salt
Filling:
2 tablespoons lemon juice1 teaspoon dried oregano
4 cloves garlic, peeled and diced
good pinch chilli flakes
1 1/2 teaspoons sweet paprika
1/4 teaspoon cinnamon
2 tablespoons extra virgin olive oil
500g firm tofu, cut into 1cm dice
1 Lebanese cucumber, finely sliced
2 vine-ripened tomatoes, roughly diced
3-4 tablespoons tahini, or to taste
finely sliced red onion or sumac pickled red onion*
Fresh mint leaves, lemon and a bit of extra olive oil if desired to serve
To make the yoghurt flatbread:
Make the flatbreads by mixing flour and baking powder together in a bowl then add yoghurt and mix until it is just coming together. Dust a clean kitchen bench with extra flour, pour dough onto the bench then knead for about 5 minutes. Over this time the ingredients should come together beautifully to form a smooth dough. Roll the dough into a log, cut into 8 even pieces and roll out until approximately 3-4mm thick. Heat a flat plate or frypan on medium-high heat, shake off any excess flour from dough then cook individually 60-90 seconds each side, or until golden brown on each side. Set aside and cook remaining flatbread. Cover until the rest of your meal is ready.
To make the filling:
Combine lemon juice, oregano, garlic, chilli, paprika, cinnamon and extra virgin olive oil in a bowl, add tofu and toss well to coat, then set aside for 20 minutes to marinate or longer if you can. Once ready, heat a frying pan on medium heat add a splash of extra virgin olive oil and the tofu and cook for about 8-10 minutes, tossing to coat and cook each side evenly.
To serve:
Get all your ingredients ready on a big serving platter to share. Spread tahini over the base of your flatbread, top with tofu, tomato, cucumber, sumac pickled/red onion and mint leaves. Drizzle with some extra virgin olive oil, season with sea salt and black pepper and enjoy!
*There are plenty of recipes online for Sumac Red Onion and it’s 100% worth making and keeping in the fridge to add to your meals.
