Shawarma roasted turnip in pita bread with hummus and green tahini sauce
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Ingredients · Servings 4
- turnip
- olive oil
- fresh parsley leaves
- cucumber
- garlic
- water
- red onion
- dried oregano
- tahini
- cocktailtomat
- smoked paprika
- citron
- fresh herbs
- ground coriander
- pita bread
- ground cumin
- salt
- hummus
- ground ginger
- black pepper
- salad mix
- ground turmeric
- ground cinnamon
- chili flakes
Method · 40 min
- Set the oven to 200 degrees.
- Set the oven to 200 degrees.
- Blend the parsley, both leaves and stems, into a smooth paste together with the water.
- Top the turnip wedges with cucumber, onion, tomatoes and fresh herbs.
- Place the turnip slices on a lined baking sheet. Mix the ingredients for the shawarma marinade and mix with the turnip. Stir well.
- Place the turnip slices on a lined baking sheet. Mix the ingredients for the shawarma marinade and mix with the turnip. Stir well.
- Add tahini, lemon juice and garlic and continue to blend until you have a completely smooth sauce. Season with salt and pepper.
- Serve with pita bread, lettuce, tahini sauce and hummus.
- Spread the turnip slices out so that they are not touching each other. Roast in the middle of the oven for 20 minutes. Feel free to stir the tray halfway through.
- Spread the turnip slices out so that they are not touching each other. Roast in the middle of the oven for 20 minutes. Feel free to stir the tray halfway through.
- Blend the parsley, both leaves and stems, into a smooth paste together with the water.
- Add tahini, lemon juice and garlic and continue to blend until you have a completely smooth sauce. Season with salt and pepper.
- Top the turnip wedges with cucumber, onion, tomatoes and coriander.
- Serve with pita bread, lettuce, tahini sauce and hummus.
800 g turnip, peeled and divided into wedges
Shawarma marinade
2 cloves garlic, grated or pressed
1 tablespoon oregano
2 tsp paprika powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 krmchiliflakes
1 pinch salt
1 pinch black pepper
Green tahini sauce
200 g fresh parsley leaves
1 dl water, cold
1 muskmelon
1/2 lemon, juice from
2 cloves garlic, pressed
1 pinch salt
1 pinch black pepper
Toppings and accessories
1/2 cucumber, cut into pieces
1 spring onion, sliced
100 g cocktail tomatoes, halved
100 g fresh herbs, e.g. a bunch of coriander, mint or parsley
4 pieces pita bread
