Serves: 2

What You’ll Need:

• 50g California Walnuts, roughly crushed
• 250g Cauliflower florets, broken into 2cm pieces
• 2 tsp shawarma paste (can use harissa also)
• 2 tbsp olive oil
• 1 shallot, roughly chopped
• 50g spring greens, finely chopped
• 100g tomatoes, diced
• 20g coriander, roughly chopped
• 20g tahini paste
• 10mls pomegranate molasses
• 4 shawarma breads

What To Do:

• Preheat the oven to 200C
• Place the cauliflower florets, walnuts and shallot into a baking tray with the paste and olive oil
• Combine until the ingredients are covered with the paste
• Bake for 20minutes, remove and add the greens
• Bake for another 10minutes
• Spread out the mixture onto warm breads
• Garnish with tomatoes, coriander, pomegranate and tahini

Developed by Dr Rupy for California Walnuts www.californiawalnuts.co.uk