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Shawarma Chicken Traybake

Whipped feta is topped with roasted aubergine, sweet potatoes, HECK! chicken sausages and fresh pomegranate seeds in this easy traybake dinner.

Introduction

We’ve made a classic chicken and vegetable traybake special by adding whipped feta (which sounds fancy, but is simply a ‘blitz together’ job) and the easiest homemade flatbreads for a true feast. Make sure to not over knead the dough here; you’re just looking for it to come together.

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Ingredients

2 red onions, cut into 8 wedges each
1 large aubergine, cut into chunks
2 sweet potatoes, peeled and cut into 5mm rounds
2 tbsp shawarma seasoning (see Tip)
3 tbsp olive oil
salt and pepper
200g feta
zest and juice of ½ lemon
50g natural yoghurt
10 HECK! Simply Chicken Chipolatas, halved on the diagonal
small handful of pomegranate seeds
small handful of mint or parsley leaves
For the flatbreads:
250g self-raising flour, plus extra for dusting
½ tsp baking powder
½ tsp salt
250g natural yoghurt

Method

Preheat the oven to 220°C/200°C fan/gas 7.

To make the flatbread dough, mix together all the ingredients in a large bowl until just coming together, then tip out on to a lightly floured work surface and knead for 1–2 minutes until the dough is fully incorporated and smooth. Put the dough back into its bowl, cover with a clean tea towel and leave for 30 minutes to rest.

While the dough is resting, toss the onions, aubergine and sweet potatoes on a large roasting tray with 1½ tablespoons of the shawarma seasoning, 2 tablespoons of the olive oil and plenty of salt and pepper. Spread out into a roughly single layer so that everything roasts evenly. Roast for 15 minutes.

Meanwhile, in a mini food processor or in a bowl using a hand-held blender, blitz the feta, lemon zest and juice and natural yoghurt until smooth. Season the whipped feta to taste.

Come back to the roasting vegetables. Toss the chipolatas in a bowl with the remaining 1 tablespoon olive oil and ½ tablespoon shawarma seasoning. Flip the vegetables, then tip the chipolatas on to the roasting tray. Return to the oven for 10 minutes until everything is cooked through. Keep warm.

Meanwhile, divide the flatbread dough into eight pieces. Roll each piece into a rough circle around 5mm thick.

Heat a frying pan over a medium– high heat. Cook the flatbreads one at a time for 1–2 minutes on each side until puffed up and charred in places. Keep the cooked flatbreads warm in a tea towel while you make the rest.

When you’re ready to serve, spread the whipped feta across the bottom  of a round serving plate. Pile the shawarma chicken and vegetables on top, then scatter over the herbs and pomegranate seeds. Serve with the flatbreads.

Tip If you can’t find shawarma seasoning, don’t worry; just replace it with another Middle Eastern spice mix, such as Lebanese seven-spice or harissa seasoning.

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