This is a seriously tasty plant-based meal packed with vibrant flavours and textures — from smoky mushrooms to sweet and tangy fruit salsa. It’s naturally vegan and can easily be varied — swap the flatbreads for lettuce cups, try peaches instead of apricots, or use bulgur instead of quinoa. Great for a light summer dinner or a colourful lunch platter!
Takes 40 minutesminutes
Serves 4
Ingredients
For the Mushroom Shawarma
8large portobello mushrooms
3tbspolive oil
2tbsptamari
2tbspmaple syrup
1tbspsmoked paprika
Pinchof sea salt and black pepper
For the Quinoa Tabbouleh
½cucumberfinely diced
2ripe tomatoesfinely diced
1small red onionfinely diced
30gfresh parsleyfinely chopped
30gfresh corianderfinely chopped
100gcooked quinoa or couscousapprox. ⅔ cup
1tbspolive oil
½tbspapple cider vinegar
Sea salt and black pepperto taste
For the Charred Apricot & Bean Salad
10fresh cherrieshalved and pitted
4ripe apricotsstoned and sliced into thin strips
100gFrench beans
½tbspolive oil
Pinchof sea salt
1tspapple cider vinegar
To Serve
300ghummusapprox. 1¼ cups
4flatbreads or pitta breads
Instructions
Make the Quinoa Tabbouleh
Finely dice the cucumber, tomatoes, red onion, parsley, and coriander. In a large bowl, mix together with the cooked quinoa or couscous, olive oil, vinegar, salt, and pepper. Taste and adjust seasoning as needed.
Prepare the Charred Apricot & Bean Salad
Heat a griddle pan over high heat. Add the olive oil and once hot, grill the apricot slices on each side until nicely charred. Steam the French beans for 4 minutes until just tender, then cool under cold running water. Slice the beans finely. In a bowl, mix the charred apricots, cherries, green beans, vinegar, and salt. Toss well and adjust seasoning to your taste.
Cook the Mushroom Shawarma
Slice the portobello mushrooms into thick strips. In a bowl, mix together the olive oil, tamari, maple syrup, smoked paprika, salt and pepper. Add the mushrooms and stir to coat well. Heat a frying pan over medium-high heat and cook the mushrooms for 5–7 minutes, stirring occasionally, until softened and starting to caramelise.
To Serve
Warm the flatbreads or pittas. Spread with a generous dollop of hummus, top with the mushroom shawarma, a spoonful of tabbouleh, and finish with the apricot and bean salad. Enjoy!
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