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Carrot shawarma with za'atar flat bread






500g carrots, peeled and cut into 2cm pieces

1 tsp honey

½ tsp cumin seeds

½ tsp coriander seeds

3 tbsp extra virgin olive oil

½ tsp black pepper

½ tsp salt

4 flat breads

½ tsp za’atar spice

½ tsp sumac

200ml soya yoghurt

1 lemon

½ bunch of coriander

50g smoked almonds

1 cucumber

2 baby gem, quartered


Mix the carrots with 50g olive oil,honey, cumin and coriander seeds and season

Place onto a tray, cover with foil and bake for 45 minutes at 200°C, once cooked, place the carrots in a bowl and mash coarsely

Roughly chop the smoked almonds and put aside

Place 200ml of soya yoghurt, coriander, the juice of half a lemon, salt and pepper into a food processor and blitz until green

Peel,seed and slice the cucumbers then dress with the juice of half a lemon and a little olive oil

Char the baby gem in a hot frying pan or using a blow torch

Warm up the flat bread, brush immediately with olive oil and then sprinkle with sumac and za’atar.

To serve, spread some of the coriander yoghurt over half of each flatbread and then add the crushed carrots and baby gem and top with the cucumber pickle and the smoked almonds