Oyster Mushroom Shawarma Tacos With Garlic Tahini Sauce, Chopped Shirazi Salad & Sumac Pickled Onions

Method

1. Preheat your oven to 180°C / 200°C fan, then take out a large roasting tray.
2. Tear the oyster mushrooms into thin shreds with your hands and combine them with the shawarma marinade in a bowl. Spread them out thinly on your roasting tray in a single layer and roast in the oven for about 15 minutes, or until the edges become crispy and the marinade starts to caramelise.
3. In the meantime, finely chop the baby cucumber , plum tomato , and parsley leaves, then combine them in a bowl with a sprinkle of salt and freshly ground pepper. Add a drizzle of olive oil if you like, and give everything a good toss. This is your chopped shirazi salad.
4. Warm up the flour tortillas by dry-frying (without oil) in your frying pan over medium heat for about 30 seconds on each side.
5. To serve, lay the flour tortillas on a large plate and spread a spoonful of garlic tahini sauce . Top with the chopped shirazi salad and drained sumac cabbage & onion , and finally the crispy shawarma oyster mushrooms . Enjoy!

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