Mushroom Shawarma with Caramelised Apricot Salsa
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 minutes
Serves 4
Ingredients
For the Mushroom Shawarma
- 8 large portobello mushrooms
- 3 tbsp olive oil
- 2 tbsp tamari
- 2 tbsp maple syrup
- 1 tbsp smoked paprika
- Pinch of sea salt and black pepper
For the Quinoa Tabbouleh
- ½ cucumber finely diced
- 2 ripe tomatoes finely diced
- 1 small red onion finely diced
- 30 g fresh parsley finely chopped
- 30 g fresh coriander finely chopped
- 100 g cooked quinoa or couscous approx. ⅔ cup
- 1 tbsp olive oil
- ½ tbsp apple cider vinegar
- Sea salt and black pepper to taste
For the Charred Apricot & Bean Salad
- 10 fresh cherries halved and pitted
- 4 ripe apricots stoned and sliced into thin strips
- 100 g French beans
- ½ tbsp olive oil
- Pinch of sea salt
- 1 tsp apple cider vinegar
To Serve
- 300 g hummus approx. 1¼ cups
- 4 flatbreads 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!
