Vegetable kebab with flatbread, pickled onion, and garlic yoghurt dressing

Cut the vegetables into large even sized chunks

Defrost wrap

1. In a bowl mix the vegetables with the olive oil and oregano, coat well. Thread onto skewers.

2. Place the skewers onto a grill to bar mark or transfer straight into a hot oven until soft and crisp.

3. Arrange on a platter with the folded wrap, and pickles.

4. Dress the plate with garlic mayo and pomegranate seeds before placing the kebab onto the plate - serve!