Serves 4


1 tbsp sunflower oil

450g portobello mushrooms

2 large garlic cloves, crushed

½ tsp smoked paprika

½ tsp cumin seeds

Large pinch of chilli flakes

Small bunch of coriander or parsley leaves to garnish

Zest and Juice of half a lime (plus extra wedges for slices)

4 large Flatbreads

Tahini dressing
1 garlic clove, crushed

90g tahini

50ml lime juice

2-3 tbsp water

Small bunch of coriander or parsley leaves to garnish

Sea salt to taste

Tomato salsa to serve alongside
¼ red onion, diced and extra slices to garnish

200g mixed tomatoes, chopped slightly chunkier than finely diced

½ a lime juiced

Large handful of coriander

1 tsp Tabasco sauce

Pinch of sea salt flakes


Heat the oil in a large frying pan over a medium heat. Add the mushroom slices and fry for 3-4 minutes until evenly brown.

Reduce the heat slightly, then add the spices to the mushrooms and cook for 30 seconds.

Add the garlic to the pan and fry for another 30 seconds.

Add the lime juice, zest, fresh herbs and stir through well.

Season to taste with sea salt and black pepper.

Prepare the dressing by placing the tahini, lime juice, and garlic in a bowl and mix to form a thick paste. Add a little bit of water and blend again to loosen the dressing.

Top the flatbread with the tahini dressing

Finally, add the cooked mushrooms on top of the tahini dressed flatbread and sprinkle fresh herbs on top to serve.

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