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per kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200ºC, gas mark 6. Place the shallots in a large roasting tin and add the oil, sumac, lemon juice and garlic. Season generously and toss together. Bake for 35 minutes, turning halfway through cooking, until the shallots are soft and beginning to char.
Mix the sultanas with the chilli and mint. Spread the yogurt on a large serving plate and pile the warm roasted shallots on top.
Scatter with the sultana, chilli and mint mix and serve with the flatbreads.
Add seasoned chicken thighs to the shallots to make this an easy family traybake for 4. Increase the cooking time accordingly (check the pack for guidance) until the chicken is cooked through, there is no pink meat and the juices run clear.
Typical values per serving when made using specific products in recipe
Energy | 3,309kJ/ 791kcals |
---|---|
Fat | 37g |
Saturated Fat | 10g |
Carbohydrates | 85g |
Sugars | 38g |
Fibre | 15g |
Protein | 23g |
Salt | 1.1g |
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