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a photo of Mushroom Shawarma with Caramelised Apricot Salsa

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!
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