Salad Marrakesh with Chicken Shawarma

Salad Marrakesh with Chicken Shawarma

4 servings

Ingredients:
1 box of The Vegetarian Butcher Chicken Shawarma
150 g quinoa
150 g lentils
2 carrots, sliced
1/2 cucumber, diced
1 pepper, diced
1 red onion, thinly sliced half rings
1/2 bunch parsley
1/2 bunch celery

For the dressing:
1 clove garlic, finely chopped
1 tbsp Moroccan seasoning of your choice (for instance Ras el Hanout, Falafelmix, etc.)/
6 tbsp olive oil
2 tbsp red wine vinegar
2 tsp honey

Preparation:
Boil the quinoa and lentils al dente and drain. Fry the carrots in vegetable oil until tender. To make the dressing; mix all the ingredients together, then add the dressing to the quinoa and lentils and allow it to infuse for at least 15 minutes. Fry the shawarma on a high heat until crispy and add to the quinoa.
Serve with bread and good olive oil.