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Sumac-baked shallots with strained yogurt & sultanas

Sumac-baked shallots with strained yogurt & sultanas

This dish is inspired by sumac onions, a popular Middle Eastern condiment. Baking the shallots concentrates their flavour, and together with the sumac gives a delicious sweet and sour effect. 

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  • Serves2 (or 4 with other dishes)
  • CourseLunch
  • Prepare10 mins
  • Cook35 mins
  • Total time45 mins

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  • 8 Echalion Shallots, peeled and quartered lengthways
  • 3 tbsp extra virgin olive oil
  • 2 tsp sumac, plus extra to serve
  • ½ lemon, juice
  • 1 clove garlic, crushed
  • 50g sultanas, roughly chopped
  • 1 red chilli, deseeded and finely chopped
  • ½ x 25g pack mint, leaves only, torn
  • 200g No.1 Natural Strained Greek Yogurt
  • 200g pack 2 The Levantine Table Handstretched Flatbreads, warmed


  1. 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.

  2. Mix the sultanas with the chilli and mint. Spread the yogurt on a large serving plate and pile the warm roasted shallots on top.

  3. Scatter with the sultana, chilli and mint mix and serve with the flatbreads.

Cook’s tip

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


3,309kJ/ 791kcals



Saturated Fat












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