2 boxed of The Vegetarian Butcher Chicken Shawarma
1 kg of sweet potatoes, peeled and chopped
1 onion, finely chopped
oil for frying
150 ml soya cream
1 head of endive lettuce, well washed and shredded
salt and pepper
1 sweet/sour apple, peeled, de-cored and diced
75 g cashew nuts, dry toasted and chopped
Boil the potatoes in water until tender and ready to mash. Fry the onion in some oil and a couple of teaspoons of curry powder on a low heat until soft.
Mash the potatoes with the soya cream and season with salt and pepper. Add the onion and endive to the mash and mix well.
Fry the Chicken Shawarma in some oil for 3-5 minutes until nicely browned. Add the apple and cook for a minute or 2. Then, divide the mash and the Chicken Shawarma over 4 plates and sprinkle with cashew nuts.