Loaded Plant Shawarma Peppers
Drizzle halved peppers with rape-seed oil, and roast on an oven tray for 15 minutes, until slightly soft.
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Cooking tools:
- Oven
- Baking sheet
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Plate
Ingredients
- 2 red peppers, halved (1 pepper per serving)
- 175 Vivera Shawarma Kebab
- 2 cloves garlic, crushed
- 1 tin chickpeas, drained
- 150g cherry tomatoes, quartered
- Handful of coriander, chopped
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp smoked paprika
- 100g vegan feta (optional)
- 250g pilau rice to serve (125g per serving)
- Salt and pepper to season
- 1 tsp rape-seed oil
- 30g vegan feta cheese (optional)
- 150g dairy free yoghurt
- Small handful of mint
- Squeeze of lemon juice
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