Description

Eat Curious Dehydrated Pieces are coated in a chilli spice blend and served on warm flatbreads with hummus, tangy pickled red cabbage, zesty sumac onions and a creamy tahini yoghurt dressing.

THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS CULINARY DIRECTOR RHYS

Rhys Richardson develops healthier, more sustainable recipes designed for real kitchens. With a background in contract catering and multi-site operations, he understands the balance between nutrition, cost, consistency, and scale. His approach blends practical foodservice thinking with bold flavours and strong presentation, creating dishes that are nutritious, simple to execute, and visually appealing. By combining culinary creativity with operational insight, Rhys demonstrates how Eat Curious ingredients can be used to deliver satisfying meals that support healthier, more sustainable menus.

Instructions

1. Rehydrate Eat Curious Dehydrated Pieces: Spread Eat Curious Dehydrated Pieces evenly in a gastronorm tray. Soak in 750ml water (or stock for extra flavour) for at least 30 minutes. Drain excess water.

2. Cook rehydrated pieces: Coat in oil and shawarma seasoning, cook in the oven at 180°C until core temperature is reached.

3. Make pickled cabbage: In a bowl, combine red wine vinegar, sugar, salt. Add shredded cabbage and stir until the sugar and salt are fully dissolved. Make the sumac onions: Place the sliced onions in a bowl and pour the fresh lemon juice over them. Ensure the onions are well-coated. Add chopped parsley and sprinkle sumac over the onions. Add olive oil for added richness.

4. Make the tahini yoghurt: In a bowl, combine the plant-based yoghurt, tahini, minced garlic, and lemon juice. Whisk the ingredients together until well combined. This creates a creamy and nutty base for your tahini yoghurt. If the tahini yoghurt is too thick, you can add water.

5. Assemble flatbreads: Warm the flatbreads according to package instructions. Spread a heaped spoonful of hummus on the warm flatbread. Add on pickled red cabbage, sumac onions and drizzle some tahini yogurt. Scatter fresh herbs. Carefully fold the flatbread and serve.