Quorn Middle Eastern Flatbread

• 500g Quorn Vegan Chicken Pieces
• 4 tbsp Hummus
• Coriander, chopped
• Pomegranate seeds

For the Turkish Spice mix:

• ¼ cup harissa paste

• 2 tablespoons extra-virgin olive oil

• 2 large garlic cloves, minced

• 1 lemon zested and juiced

• 1 teaspoon paprika

• 1 teaspoon cumin

• ¼ teaspoon coriander

• ¼ teaspoon cinnamon

• Black pepper

• For the Pickled Red Onion:

• 1 red onion

• 200g vinegar (white wine or red wine)

• 200g water

• 100g caster sugar

• For the Flatbread dough (1-part flour, 1-part coconut yoghurt & salt to taste):

• 100g flour

• 100g yoghurt

• 2g salt

• For the Vegan honey & lemon dressing:

• 10g agave syrup

• 1 lemon juice & zest

• 60g vegan mayonnaise