middle eastern inspired
Bowl met kipshoarma
with roasted sweet potato, pickled radishes, little gem and sriracha yoghurt
Servings
Ingredients
In your box
- purple sweet potato200 g
- potatoes (Frieslanders)400 g
- radishes0.5 bunch
- carrot100 g
- little gem lettuce1 head
- parsley(used across all serving sizes)⅓ bunch
- chicken shawarma thigh pieces200 g
- sriracha yoghurt¾ pack
From the pantry
- oil for fryingOil for frying
- white wine vinegar1 tbsp
- extra virgin olive oilExtra virgin olive oil
Method
- 1
Preheat the oven to 220°C.
- 2
Wash the sweet potatoes and potatoes. Cut into 2 cm cubes. Mix with oil, salt and pepper and spread over a baking tray lined with parchment paper. Bake for about 20 minutes in the oven.
- 3
Cut the radishes into wedges and leave to marinate in the white wine vinegar.
- 4
Peel and coarsely grate the carrot. Cut the little gem into rough strips and drizzle with extra virgin olive oil and some salt and pepper.
- 5
Finely chop the parsley (including the thin stems).
- 6
Heat a drizzle of oil in a frying pan and fry the chicken shawarma over high heat until browned all over. Reduce the heat slightly and cook the chicken for about 8 more minutes until done.
- 7
Make a bowl per person with the sweet and regular potatoes, carrot, pickled radishes, little gem and chicken shawarma. Serve with the sriracha yoghurt and garnish with the parsley.
