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Rachel Ama's vegan BBQ mushroom flatbreads

Preparation time: 15 minutes
Cooking time: 15 minutes

Makes: Makes 3-4 skewers

Ingredients

3 x 130g packs Waitrose British King Oyster Mushrooms, thinly sliced lengthways

For the marinade:
100g dairy free coconut yogurt alternative
2 tsp Waitrose Cooks' Ingredients Baharat Spice
1 tsp sweet smoked paprika
1 tsp ground coriander
½ tsp ground cumin
½ tsp ground turmeric
2 cloves garlic, crushed or finely grated
1 tbsp lemon juice
1 tbsp olive oil

For the tahini dressing:
80g tahini
½ lemon, juice
1 clove garlic, minced
1-2 tsp maple syrup (optional)
Handful of fresh parsley, finely chopped, plus extra to serve
4 Crosta & Mollica Piadina Flatbreads, warmed, to serve
¼ cucumber, thinly sliced lengthways with a vegetable peeler, to serve
2 little gem lettuces, finely shredded, to serve
2 large tomatoes, thinly sliced, to serve
2 tbsp pickled red onions, to serve

Method

1 Place the mushrooms into a large heatproof bowl and cover with hot water. Set aside for 5 minutes until softened.

2 Meanwhile, add all marinade ingredients to a bowl with a pinch of salt and mix to combine. Drain the mushrooms and add to the marinade, stirring until evenly coated, then set aside for 10-20 minutes.

3 For the tahini dressing, mix the tahini, lemon juice and garlic in a bowl, season with salt. If the tahini is quite sharp, add maple syrup and mix. To loosen, add 1 tbsp of water at a time until creamy and smooth. Add the chopped parsley and stir.

4 Thread the mushrooms onto 4 skewers, folding any large slices in half. Place on the preheated barbecue and cook for 6-8 minutes on each side brushing with any leftover marinade, until tender and lightly charred.

5 To serve, spread the tahini dressing on the warmed flatbreads and add the mushrooms, carefully sliding out the skewers. Top with lettuce, parsley, tomatoes, pickled onions, cucumbers and the mushrooms skewers, then serve straightaway.