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

Method

1. Preheat your oven to 220°C / 200°C fan and take out a large roasting tray.
2. Slice the portobello mushrooms 0.5cm thick.
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.
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!
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 jalapeñ o mint s alsa (very spicy!). Wrap them up and get stuck in!

Highlighted = a make-ahead base; that's where it goes in.