Chickpea Shawarma Salad, Sumac Pitta Chips

Instructions for 2 [for 3] [for 4] portion recipe

1. Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Grate approx. 250g [500g] red cabbage, discarding the tough stem

Add the grated cabbage to a very large bowl with the red wine vinegar and a generous pinch of salt

Give everything a good mix up and set aside until later to pickle slightly

2. Drain and rinse the chickpeas

Add the chickpeas to a baking tray with the ras el hanout, chilli flakes (Can't handle the heat? Go easy!), a drizzle of olive oil and a generous pinch of salt

Give everything a good mix up and put the tray in the oven for 12-15 min or until golden and crispy – these are your shawarma chickpeas

3. Meanwhile, cut the pitta bread into rough triangles (pile them up to make it quicker!)

Add the chopped pitta to a baking tray with a drizzle of olive oil, pinch of salt and the sumac

Give everything a good mix up and cook for 8-10 min or until golden and crispy – these are your sumac pitta chips

4. Meanwhile, roughly chop the dill leaves

Peel and finely chop (or grate) the garlic

5. Combine the Greek-style fat-free yoghurt, chopped garlic and most of the chopped dill (save some for garnish!)

Season with a generous pinch of salt and pepper and give everything a good mix up – this is your garlic & dill yoghurt

6. Dice the tomato[es] roughly

Grate the carrot[s]

7. Add the chopped tomatoes, grated carrot, baby leaf salad and sumac pitta chips to the pickled red cabbage with 1 tbsp [2 tbsp] olive oil

Season with a pinch of salt and pepper and give everything a good mix up – this is your fattoush salad

Serve the garlic & dill yoghurt over the fattoush salad and top with the shawarma chickpeas

Garnish with the remaining dill leaves

Enjoy!