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Cooking instructions

15 Plants
Crispy Mushroom Shawarma With Garlic Tahini Sauce, Pickled Radish & Fresh Mint In Soft Flatbread

Crispy Mushroom Shawarma With Garlic Tahini Sauce, Pickled Radish & Fresh Mint In Soft Flatbread

Our most popular dish! Meaty portobello mushrooms are tossed in a shawarma marinade of cumin, allspice, pomegranate molasses and preserved lemon, roasted until crispy, then smothered in garlic tahini sauce, pickled radishes and fresh mint. All wrapped up in freshly baked, pillowy soft flatbread.

Prep time

1

Total time

15

Cooking Mode:

Cooking instructions

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

STEP 1

Preheat your oven to 220°C / 200°C fan and take out a large roasting tray.

STEP 2

Slice the portobello mushrooms 0.5cm thick.

STEP 3

Place the portobello mushrooms into your roasting tray, pour over the mushroom marinade, a generous drizzle of olive oil, some salt and pepper and give everything a good mix with your hands until the they are all thoroughly coated. Roast in the oven for 15 minutes or until tender.

STEP 4

Once the portobello mushrooms are ready, remove from the oven and place the flatbread(s) directly onto a shelf in your oven to warm through, around 1 minute. Be careful not to overcook as if they’re too crispy they won’t roll up well!

STEP 5

Lay out your warm flatbreads, spread a layer of tahini dressing over the bottom, pile on the mushroom shawarma, radish pickle and finish with some jalapeño mint salsa (very spicy!). Wrap them up and get stuck in!