Category
Sides & Salads
Preparation Time
15 minutes (plus 1-2 hours for marinating)
Cooking Time
35 minutes
For the mushrooms and shallots:
1 tsp ground cumin
1 tsp ground allspice
1 tsp smoked paprika
1 tsp dried oregano
½ tsp cinnamon
3 tbsp olive oil
Zest and juice of 1 lemon
3 tbsp honey
800g oyster mushrooms
8 round shallots
2 tbsp pomegranate molasses
To serve:
10 radishes
4 baby cucumbers
100g cherry tomatoes
4 flatbreads
200g natural yoghurt
1 tbsp tahini
1 clove of garlic, minced
Hot sauce
Quick pickled shallots
Mint
Mix togetherthe spices, olive oil, lemon and honey. Peel and halve the shallots, separatethe oyster mushrooms and place in a bowl. Toss with the marinade and leave toone side for 1-2 hours.
Preheat theoven to 220ºC. Thread the mushrooms and shallots on to 4 large skewers, then placethem on a large baking tray and roast for 20 minutes, turning occasionally. Bastewith any juices from the tray, then roast for a further 15 minutes drizzlingover the pomegranate molasses for the last 3 minutes.
Meanwhile,slice the radishes and cucumber, and quarter the tomatoes, toss with a pinch ofsalt and pepper, then set to one side.
Mix togetherthe yoghurt, tahini and garlic. Warm the flatbreads and spread with the tahini yoghurtand top with the veg salad.
Top with themushroom skewers, and finish with the hot sauce, quick pickled shallots, andmint.
