Veggie and vegan

Plant-based barbecue mains that even meat-lovers will enjoy

Mushroom shawarma

This is a stunning kebab recipe that also happens to be vegan, as the toum sauce is made without egg. Toum is an incredibly potent Lebanese condiment that’s not for the fainthearted (this recipe makes about twice as much as you’ll need). If you want something milder, try stirring a little crushed garlic through soya yogurt or vegan mayonnaise.

40 MINUTES | SERVES 6 | EASY |

large flat mushrooms 800g, stalks removed pittas 6 large, warmed SHAWARMA SPICE MIXTURE

cumin seeds 11/2 tbsp

black peppercorns 2 tsp

coriander seeds 1 tsp

fennel seeds 1 tsp

fenugreek seeds 1/2 tsp

cloves 5 cinnamon stick 1/2 cardamom pods 3 paprika (not smoked) 1 tbsp sea salt flakes 1 tbsp

olive oil 200ml

TOUM

garlic 11/2 bulbs, cloves peeled

flavourless oil (such as vegetable) 300ml

lemon juice 2 tbsp TARRAGON SALAD

pomegranate molasses 11/2 tbsp

red wine vinegar 1 tbsp

caster sugar a pinch

olive oil 2 tbsp

tarragon 50g, woody stalks removed

rocket 50g

1 For the spice mixture, toast the whole spices in a dry frying pan until fragrant. Grind to a powder, then mix with the paprika, salt and oil. Brush the mushrooms all over with the paste, making sure to get into the gills. Leave to marinate.

2 Purée the garlic with a good pinch of salt in a blender or small food processor, making sure no chunks of garlic remain. With the motor running, slowly pour in 100ml of the oil followed by 1 tbsp of lemon juice. Repeat until the lemon juice is used up, then continue, replacing the lemon juice with 2 tbsp of iced water until all the oil is incorporated.

3 Light the barbecue. Make the dressing for the tarragon salad by whisking together the molasses, vinegar, sugar, olive oil and some salt and pepper.

4 When the barbecue is ready, thread the mushrooms onto skewers (about six to eight per skewer). If you can, use two skewers per set of mushrooms as it will make them easier to turn. Cook over direct heat with the lid on for 15-20 minutes, turning until cooked through.

5 Combine the dressing with the tarragon and rocket. Slice the mushrooms and serve with the salad, toum and pittas.

PER SERVING 880 kcals | fat 65g saturates 10.7g | carbs 54.9g | sugars 6.8g fibre 6.6g | protein 15.6g | salt 3.5g