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Ingredients
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
Method
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.