Add oil in a pan and sauté the shallots with the garlic and chili until they soften. Then add the Moving Mountains vegan minced meat and mix. Add the salt, pepper, cinnamon, nutmeg, cumin and mix. Cook for 3-4 minutes and then remove from the heat and set aside. In a bowl, place all the ingredients for the sauce and mix them, then place in the fridge until salad is ready. Place the chickpeas in a pan and sprinkle them with olive oil, cook in a preheated oven for 15-20 minutes at 180 C°. At the same time, fry the pitta in hot oil until they get a golden color. As soon as the pittas get a golden color, place them on a kitchen paper to absorb excess oil. Prepare the salad, place the lettuce in a bowl, add the minced meat, the chickpeas, the sauce and garnish with the pomegranate and mint leaves.
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