I’m not sure what the most popular late-night food is in other countries (the sort of thing you buy after one drink too many at the pub), but here in the UK, the doner kebab is the greasy take away of choice – for those who eat meat, anyway. I think it’s similar to shawarma, which I know other countries have. However, despite the kebab’s popularity, it’s actually pretty revolting, so here’s a much healthier vegetarian version – Mediterranean vegetable flatbread with goat’s cheese and creamy basil dressing. And although I don’t eat doner kebabs (the whole ‘meat’ thing), I have absolutely no doubt that this version is infinitely better.
The key to making the vegetables so good is to cook them long and slow – and not to move them around the pan too much. Let them sit on a medium-low heat for long enough that they start to caramelise in the balsamic. The tomato skins pop, the corn gets lightly toasted, the red onion gets soft and sweet. Honestly… best thing ever.
The only somewhat annoying thing about this flatbread is that it’s a bit messy to eat – but for me that only adds to the enjoyment. Bits of veg flying everywhere, tomato juice dribbling up your fingers… (um, you don’t have to eat with your hands of course. Knives and forks are totally allowed if you’re more classy than I am.)
- 1 red onion, halved then thinly sliced
- 1/2 green pepper, cut into strips
- 1/2 yellow pepper, cut into strips
- 3 medium mushrooms, sliced
- 10 cherry tomatoes
- 50g tinned sweetcorn
- 2tbsp balsamic vinegar
- 1tbsp oil
- 4tbsp fresh basil
- 3tbsp sour cream
- Black pepper
- 60g soft goat’s cheese, crumbled
- 2 flatbreads or wraps
- Add the vegetables to a large frying pan along with the oil and balsamic. Cook over a medium-low heat for around 30 minutes, only stirring occasionally. After about 15 minutes they will have softened, but continue to cook until they begin to caramelise.
- Meanwhile, finely chop the basil and add the sour cream. Season to taste.
- When the vegetables are soft and sticky, distribute them between the two flatbreads and top with the basil sour cream and the crumbled goat’s cheese.