MAKE YOUR OWN VEGIE KEBAB

Need a meat-free dinner option? Try these deconstructed vegetarian wraps!

SERVES 4 Preheat a fanforced oven to 220°C. Line two baking trays with baking paper. In a large bowl, mix 2 cups tinned chickpeas, 2 tbsp olive oil, 2 minced garlic cloves, 2 tsp cumin, 1 tsp smoked paprika, 2 tsp turmeric and 2 tsp caraway seeds. Season. Spread out across one lined tray. Lay out 3 medium pita breads cut into triangles on second tray without overlapping. Brush top sides with olive oil. Sprinkle 1 tsp smoked paprika and 1 tbsp sesame seeds. Season. Place chickpea tray in oven for 20 mins or until golden. In last 5 mins, switch oven to grill and place tray of pita shapes in oven. In a large bowl, combine 1 grated head of broccoli, 1 bunch parsley finely diced, 3 diced tomatoes, juice ½ lemon and zest, and a drizzle of olive oil. Divide between 4 bowls. For kebab sauce, mix 3 tbsp tahini with ½ cup plain Greek yoghurt and salt and pepper. Once cooked, divide chickpeas and pitas between bowls and top with kebab sauce to serve.