Homemade vegan flatbread generously topped with Quorn Makes Amazing Turkish Style Kebab, pickled red onions, tomatoes and a Vegan Honey & Lemon dressing – amazing munch with punch!
Flatbread dough (1-part flour, 1-part coconut yoghurt & salt to taste):
100g flour
100g yoghurt
2g salt
Vegan honey & lemon dressing:
10g Agave syrup
1 Lemon Juice & zest
10g Coriander
60g vegan mayonnaise
Chop the coriander & mix all ingredients together well
Chopped coriander – 10g
Pomegranate seeds
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 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.
Using 1 tbsp of oil, fry the Quorn Makes Amazing Turkish Style Kebab over a medium heat, turning frequently for 3 minutes.
To Serve
Top the flatbread with a thin layer of hummus and a layer of pickled red onion.
Next, add the cooked Quorn Makes Amazing Turkish Style Kebab and garnish with the pomegranate seeds, chopped coriander and a drizzle of honey & lemon dressing.
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