Oumph! Kebab Loaded Flatbreads With Pickled Turnips

Servings: 2-4


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

For the Pickled Turnips



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


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


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.


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


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


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.


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.


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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