Kebab salad with crispy rice and chipotle dip

The flavours and the textures- this was unbelievable!

And a meat free meal!

If you’ve not tried vivera vegan shawarma kebab you’ve got to!

542 calories per serving (serves 2)

P: 27g C: 53g F: 21g

Ingredients

• 1 x yellow pepper - thinly sliced

• 1 x medium sized red onion

• 1 x packet of vivera vegan shawarma kebab

• 2 x tsp Cajun seasoning

  
  

• 1 x packet of Mexican micro rice

• 16x  sprays of 1kcal spray oil

  
  

• 30g rocket leaves - split between 2

• 120g sweet vine ripened tomatoes- split between 2

• 100g spinach leaves - split between 2

  
  

• 40g red leister cheese- split between 2

  
  

• 60g reduce fat sourced cream

• 10g chipotle paste

  
  

Method

On a large baking tray- lined with foil- spread out micro rice and spray with 1kcal spray and pop on the oven for 15-20 mins/ until crispy. I checked in on it and spread the rice about from time to try.

In a large pan sauté onions and peppers until soft (around 10 mins) and then add kebab meat and cook for a further 4-5 mins

In a bowl combine soured cream and chipotle paste and mix.

On a large plate or bowl assemble salad bites. Top with kebab meat mix. Krispy rice. Cheese and chipotle dip! And enjoy!

Let me know what you think 🙏