Where did the inspiration for this dish come from? Well as ever a variety to places; firstly an amazing mushroom shawarma I ate in Tel Aviv, which made my want to recreate the spicy, earthy deliciously comforting dish. But then of course I wanted to mix it up with some delicious seasonal ingredients so I served it with a gorgeous (and I mean gorgeous) roast courgette and mint hummus and my classic pizza/flatbreads, pistachio Dukkah for crunch and a creamy coconut & mint dressing.
I think my combination works as I love the contrasting earthy flavour of the mushrooms with the fresh courgette and mint dip. Then the crunchy Dukkah and a fluffy flatbread – absolutely delicious!
You can stuff a bit of everything in the flatbread to make a wrap or just scoop various bits up.
If you’ don’t prefer a gluten free flatbread – check out my buckwheat one here.
And this courgette and mint hummus is just amazing on its own or dolloped on some sourdough toast!
Did you know that I have a new cookbook?
It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!
Here's a sneak peak...
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