Redefine Shawarma Flatbread

Romesco Sauce: Preheat oven to 220°C. Toast almonds in baking tray until golden brown, about 5 minutes. Toss bell pepper, tomato, and garlic with oil on a baking tray and roast until browned and softened, 20–25 minutes. Let cool. Remove skin from bell pepper, tomato, and garlic; discard peel / skins. Purée almonds, bell pepper, tomato, garlic, oil, vinegar, chipotle chilli powder, parsley, and paprika in a food processor until smooth. You can adjust the puree consistency with extra oil or a splash of water. Season sauce with salt and black pepper.

Sweet-pickled onions: Place the vinegar, sugar & salt into a saucepan and bring to the boil, remove from heat and allow to cool to room temperature. Pour over the sliced onions and allow to pickle for at least 2 hours.

Cooking & assembly:

Heat 2 tablespoons of oil in a pan over medium heat. Add the Shawarma and fry for 9 minutes or cooked through. Stir constantly and season with salt and black pepper.

Heat the flatbread in the oven or griddle pan while the Shawarma is cooking.

To assemble, place the warmed flatbread on your serving dish/ board, topped with a generous helping of Romesco sauce, rocket, pickled chillies, then add the cooked Shawarma and finish with pickled red onions, coriander and toasted almonds.