Homemade flatbread generously topped with Quorn Makes Amazing Peri Peri Strips, pickled red onions, tomatoes and a zesty mint dressing – a vegan kebab with some pow!
Flatbread dough (1-part flour, 1-part coconut yoghurt & salt to taste)
100g flour
100g yoghurt
2g salt
For the yoghurt & mint dressing
100ml coconut yoghurt
10g mint
½ lemon juice and zest
Salt
For the pickled red onion
1x red onion
200g vinegar (white wine/red wine)
200g water
100g caster sugar
Sliced cucumber – 30g
Sliced tomato – 50g
Handful each of chopped parsley/mint (10g each)
Method
Prepare the flatbread dough, then roll out & cook the individual flatbreads – in a griddle pan over a high heat for 1 – ½ minutes per side.
For the dressing: juice and zest the lemon, chop the mint and then thoroughly mix the ingredients together.
For the pickled onions: slice the red onion as thin as possible and in a pan place the sugar, water and vinegar, bring to a boil to dissolve the sugar and pour over the onions and leave to cool.
Separately, using 1 tbsp of oil, fry the Quorn Makes Amazing Peri Peri Strips over a medium heat, turning frequently for 3 minutes.
To serve
Spread each flatbread with a layer of the mint yoghurt dressing.
Top with the cooked Quorn Makes Amazing Peri Peri Strips and add the pickled onions & sliced cucumber and tomato.
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