Griddled Harissa Mushrooms on fluffy flatbread with smokey butterbean hummus and mint dip

1. Add the marinade ingredients to a large bowl/tub and mix well. 
2. Add the mushrooms to the bowl with the marinade, carefully cover the mushrooms.
3. Cover and let it marinate for at least an hr. 

To make the cucumber dip;

1. Grate the cucumber and pop it into a large seize to drain over a bowl. Squeeze out as much moisture as possible then transfer to a large bowl 
2. Add all the other ingredients and mix well.
3. Really nice with a drizzle of olive oil on top.

To make the dip 

1. Add the butter beans into the your blender with the garlic, lemon juice, tahini, spices and olive oil
2. Blitz until smooth and creamy (aprox 2 minutes), add a little water to loosen.
3. Season to taste and blitz again.

To make the flatbread 

1. In a large bowl, add the flour and salt. Stir to combine. 
2. Now add the water and yogurt, mix thourougly to conbine and then transfer to a floured board. If you need to add a bit more water or flour then do do. 
3. Knead for a few minutes until you get a springy dough. 

To cook 

1. Heat a large griddle pan or frying pan to medium. 
2. Divide the dough into four then roll out the first flatbread. 
3. Pop it on the griddle pan and allow to cook and char a little on that side then flip to cook to on the other side. 
4. Repeat. 
5. Keep the flatbreads warm on a plate covered with a clean cloth. 

To cook the mushrooms; 

1. On a griddle/BBQ; 
2. Pre- heat your griddle pan/BBQ to medium/hot. Add the mushrooms along with any marinade to the griddle pan. Just add the mushrooms (no additional marinade) to the BBQ. 
3. Cook for a couple 4-5 minutes then flip and cook for a further 4-5 minutes or so. Flip a few times until tender. 

To serve; 

1. Top the flatbreads with the hummus, mushrooms and then dollop on the mint dip. 
2. Add additional toppings.