Turnip Shish with Chickpea Flatbread and Roast Garlic Hummus By Ali Honour


“This recipe is a great example of zero waste closed loop cooking that I practice in my own kitchen. And it’s delicious!”


The idea for this came from the Shish Tawaork dish with marinated chicken, garlic dip, pickles and flatbread. This is a classic fast food dish but with the meat and dip neither great for health or environment. To align with 1.5 target and showcase my closed loop system approach to I decided to use a tuber veg and demonstrate zero waste techniques from umani skin powder to quick pickles. A dish very easy to scale up in catering and carries a co2 footprint of 0.17kg per serving grade A on the chart.


Climate Conscious because it:

1. Promotes sustainability progression focusing on the future of food, farming, biodiversity and soil health.
2. Features climate conscious Ingredients – which benefit both health and environment.
3. Is zero waste with closed loop cooking practices


  • 300g turnip, 225g cut into cubes, 75g thinly sliced, skins roasted for powder
  • Marinade for turnip chunks
  • 2 cloves roasted garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Pickle
  • 100g mint
  • 1 red onion (thinly sliced) keep skins and roast to make a powder
  • 100ml cider vinegar
  • 2 tbs sugar
  • Flatbread
  • 200g chickpea or millet flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 100ml water (from chickpeas)
  • 2 tablespoons olive oil
  • White Bean Sauce
  • 400g chickpeas, soaked and cooked. (keep water for flatbreads)
  • 2 cloves roasted garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • 2-3 tablespoons water from chickpeas
  • Chopped fresh coriander


  1. Marinate turnip chunks:

    In a bowl, combine the olive oil, lemon juice, minced garlic, smoked paprika, ground cumin, salt, and pepper.

    Add the cubed turnip and toss to coat. Let it marinate for at least 30 minutes, or longer if you have time.

    Preheat a grill pan over medium-high heat. Colour turnip for about 3-4 minutes per side until they are nicely browned and have grill marks. Place in oven to roast for 20 minutes

  2. Prepare the flatbread:

    In a mixing bowl, flour, baking powder, and salt.

    Gradually add water from chickpeas and olive oil to the dry ingredients. Mix until a dough forms. Knead the dough for a few minutes until it becomes until a dough forms. Knead the dough for a few minutes until it becomes smooth and elastic. Divide the dough into 4 equal portions and roll each portion into a ball.

    On a floured surface, roll out each ball of dough into a flat round shape, approximately 6-8 inches in diameter.

    Heat a non-stick skillet or griddle over medium-high heat. Cook each flatbread for 2-3 minutes on each side until they puff up and develop a light golden brown color. Keep them warm in a clean kitchen towel while you cook the others.

  3. For the white bean sauce:

    In a food processor or blender, combine the drained white beans, minced garlic, olive oil, fresh lemon juice, ground cumin, salt, and pepper.

    Pulse the mixture until it starts to come together but is still a bit chunky. You can scrape down the sides of the bowl as needed.

    With the food processor running, slowly add water from chickpeas, one tablespoon at a time, until the bean spread reaches your desired consistency. It should be smooth and creamy but not too thin.

    Taste the bean spread and adjust the seasonings if necessary. You can add more lemon juice, cumin, salt, or pepper to suit your taste.

  4. Assemble and enjoy!

Note: can be easily scaled to catering quantities

See who’s putting #beansonthemenu