with Garlic Sauce and Spinach Salad
Ingredients: Ground beef • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Roma tomatoes • Spinach • Yellow onion • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Hummus (chickpeas (chickpeas, water, salt), soybean oil, tahini (sesame), water, salt, concentrated lemon juice, sugar, modified corn starch, garlic, olive oil, canola oil, sunflower oil, garlic powder, spices, natural flavour, xanthan gum, citric acid, phosphoric acid, sodium bisulphate, potassium sorbate, sodium benzoate, calcium disodium EDTA) (sesame) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Red wine vinegar • Shawarma Spice Blend (paprika powder, spices, garlic powder, onion powder, black pepper, salt, herbs, canola oil, citric acid, oleoresin paprika, silicon dioxide) (sulphites) • Parsley • Garlic.
Allergens
Utensils
Tags
Ground Beef
250 g
Flatbread
2 unit(s)
Mayonnaise
4 tbsp
Tomato
2 unit(s)
Baby Spinach
113 g
Yellow Onion
1 unit(s)
Parsley
7 g
Garlic, cloves
1 unit(s)
Panko Breadcrumbs
0.33 cup
Hummus
4 tbsp
Shawarma Spice Blend
14 g
Red Wine Vinegar
1 tbsp
Oil
2 tbsp
Sugar
1 tsp
Salt
0.375 tsp
Pepper
0.25 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a large bowl, add beef, Shawarma Spice Blend, panko and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine.
- Form mixture into 2 (4) 1-inch-thick oval patties.
- Arrange on a foil-lined baking sheet.
- Roast in the top of the oven for 12-14 min, until cooked through.**
- Transfer patties to a cutting board. Cover with foil and let rest, 2-3 min.
- Cut tomatoes into 1/4-inch pieces
- Peel, then mince or grate garlic.
- Peel, then cut half the onion (use whole onion for 4 servings) into 1/8-inch pieces.
- Roughly chop parsley.
- To a small bowl, add parsley, onions, half the vinegar, half the tomatoes, 1/2 tbsp (1 tbsp) oil and 1/2 tsp (1 tsp) sugar.
- Season with salt and pepper, then stir to combine. Set aside.
- To another small bowl, add garlic, mayo, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) water.
- Season with salt and pepper, then stir to combine.
- In another large bowl, combine remaining vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add spinach and remaining tomatoes, then toss to combine.
- On a parchment-lined baking sheet, arrange flatbreads.
- Brush with 1/2 tbsp (1 tbsp) oil. (NOTE: For 4 servings, use 2 parchment-lined baking sheets, with 1/2 tbsp oil for each baking sheet.)
- Toast flatbreads in the bottom of the oven for 2-3 min, until softened.
- Thinly slice beef patties.
- Divide flatbreads and salad between plates.
- Spread hummus over flatbreads, then top with shawarma beef and pickled onions and tomatoes.
- Drizzle garlic sauce over top.
1060
kcal
Calories
63
g
Fat
13
g
Saturated Fat
84
g
Carbohydrate
12
g
Sugar
9
g
Dietary Fiber
41
g
Protein
100
mg
Cholesterol
1550
mg
Sodium
0.5
g
Trans Fat
1250
mg
Potassium
225
mg
Calcium
10.5
mg
Iron
