Oumph! Kebab Loaded Flatbreads With Pickled Turnips

Servings: 2-4

Ingredients

1 packet (280g)
Oumph! Kebab Spiced
A pinch of
A squeeze of
1
white onion, finely sliced
A pinch of
plant-based cooking oil, for frying
4
plant-based flatbreads
1
bell pepper, sliced
Turkish peppers, to serve
Turkish peppers, to serve

For the Pickled Turnips

Method

1

Lightly dress the cabbage with a pinch of salt and squeeze of lemon juice. Mix and set aside.

2

Lightly dress the sliced onions with a pinch of sumac and salt and set aside.

3

Fry the Oumph! Kebab Spiced in oil in a hot pan until it turns a nice colour, add 50ml (1.6 fl oz) of water and bring to a simmer until most of the water is absorbed/evaporated. Add a squeeze of lemon then cook for a minute more.

4

Lightly dry fry the flatbreads to make them a bit more pliable.

5

Load up your flatbreads with cabbage, Oumph!, onions, peppers and pickled turnips. Enjoy!

6

For the pickled turnips: peel the turnips and beets then cut in half and into thin wedges. Put the veg in one large or two smaller sterilised jars.

7

Put the chilli flakes, vinegar, sugar and sea salt in a pan with 250ml (8.4 fl oz) water. Bring to a simmer, stirring until the sugar has dissolved.

8

Pour the liquid over the veg then leave to cool. Seal the jars, and leave in a cool dark place for a week. Once opened, the pickles will keep in the fridge for 2-3 weeks.

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