- 200 g natural yoghurt
- 800 g portobello and oyster mushrooms
- 1 red onion
- 2 cloves of garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice
- 1 teaspoon smoked paprika
- 10 radishes , ideally with leaves
- ½ a cucumber
- 100 g ripe cherry tomatoes
- 1 tablespoon white wine vinegar
- 2 tbs of pickled jalapeño chillies
- 4 large flatbreads
Peel and trim just the portobello mushrooms, then peel and quarter the onion and separate into petals. Peel the garlic and chop, add ½ tsp salt, 1 teaspoon of black pepper and the spices. Mix in with the yoghurt then toss with all the mushrooms and onions. Marinate for at least 2 hours, preferably overnight.
When you’re ready to cook, preheat the oven or BBQ to full whack (240ºC/475ºF/ gas 9). Randomly thread the mushrooms and onions on to a large skewer, then place on a large baking tray and roast for 20 minutes, turning occasionally. Push the veg together so it’s all snug, baste with any juices from the tray, then roast for a further 15 minutes, or until gnarly,
Meanwhile, finely slice the radishes and cucumber, ideally on a mandolin (use the guard!), quarter the tomatoes, and finely chop the jalapeños toss with a pinch of salt and the vinegar, then leave aside.
To make your own flatbreads, start by placing a large non-stick frying pan over a medium-high heat. In a bowl, mix 100g of plain flour with a 1 pinch of sea salt, 50ml water and 1 tablespoon of olive oil until you have a dough. Halve, then roll out each piece on a flour-dusted surface until just under ½cm thick. Cook for 1 minute on each side, or until golden and almost a little gnarly, turning halfway. Simple!