4tbsp Shawarma marinade paste or 4tbsp dry mix spices plus 2tbsp olive oil
4 to 6 flat breads
100g red onion pickles
100g pickled carrots
200g tzatziki
6 baby cucumbers, sliced lengthways
Small handful of chopped parsley
Method
Preheat oven 220c
In a large bowl add the shawarma marinade or the spices with olive oil and coat the mushrooms and mini capsicums completely – leave to marinade for 1hr.
Thread the mushrooms and capsicums onto skewers and place onto a lined baking tray and spray with olive oil, place into the oven and char for 8min turning halfway, turn oven down to 180c and cook for a further 8min until cooked your liking. Heat flat breads and serve with tzatziki, pickles and baby cucumbers and garnish with coriander.
Extra virgin olive oil & crusty bread barbecued, to serve
Combine the olive oil, lemon juice, garlic, oregano, chilli and salt and pepper in a bowl. Whisk until well combined. Use a little of the marinade to brush over both sides of the haloumi.
Add the mushrooms to the remaining marinade and stir to coat all the mushrooms. Cover and refrigerate both the mushrooms and haloumi for 30 minutes.
Preheat a greased barbecue plate on medium-high. Barbecue the mushrooms for 5 minutes, turning occasionally until just tender. Remove to a large bowl.
Barbecue the haloumi for 1-2 minutes each side or until golden and warmed through. Add to the warm mushrooms.
Add the tomatoes and spinach to the mushrooms and cheese, toss gently to combine.
Arrange on serving plates, drizzle with a little extra virgin olive oil and serve with barbecued bread.
1. Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place tomatoes on the tray and drizzle with 1 tbsp. oil. Roast tomatoes for 15 minutes or until just tender and blistered.
2. Meanwhile, toss sliced mushrooms with remaining oil. Season. Heat a large frying pan over medium-high heat. Cook mushrooms for 5 minutes or until golden and just tender. Set aside.
3. Place tomatoes and baby rocket on a serving plate. Top with mushrooms and drizzle with dressing. Sprinkle with chopped almond kernels.
1 bunch asparagus, halved, thinly sliced on the diagonal
2 tablespoons white wine vinegar
3 teaspoons sesame oil
2 teaspoons caster sugar
1 green onion, thinly sliced on the diagonal
2 1/2 tablespoons vegetable oil
3 garlic cloves, thinly sliced
6cm piece fresh ginger, peeled, cut into matchsticks
400g Swiss brown mushrooms, sliced; or 400g cup mushrooms
1 tablespoon teriyaki sauce
1 tablespoon lemon juice
Fresh coriander sprigs, to serve
Cook noodles following packet instructions, adding asparagus for last minute. Drain. Cool under cold running water. Dain well.
Meanwhile, combine vinegar, sesame oil and sugar in a large bowl. Stir until sugar dissolves. Add noodle mixture and onion to dressing. Toss until well coated.
Heat vegetable oil in a large frying pan over high heat. Add garlic and ginger. Cook, stirring, for 1-2 minutes or until golden. Remove with a slotted spoon. Add mushrooms to hot pan. Cook for 3 minutes or until golden. Add teriyaki sauce and lemon juice. Toss to coat and cook for 1-2 minutes or until sauce has reduced and mushrooms are glazed.
Divide noodle mixture between 4 serving bowls. Top with mushrooms and garlic mixture. Serve sprinkled with coriander.
Make marinated button mushrooms. Combine vinegar, sugar, salt, garlic and thyme in a shallow plate. Stir until sugar has dissolved. Add mushrooms. Toss to coat. Stand for 10 minutes, tossing occasionally.
Divide lettuce between 4 bowls. Arrange cucumber, tomatoes and radish over salad. Drain mushrooms, reserving 2 tablespoons marinade. Add mushrooms to serving bowls. Add 2 tablespoons oil to reserved marinade. Stir to combine.
Heat remaining oil in a large frying pan over high heat. Add haloumi. Cook for 1 minute each side or until golden and soft. Arrange haloumi in bowls. Drizzle with dressing. Serve sprinkled with seed mix.
Cook’s note: These marinated mushrooms are great also for an antipasto shared plate or to toss through a Summer salad.
You can also use 200g brown button; or 200g larger mushrooms such as Swiss brown or cup, quartered
Prep: 15 mins | Cooking time: 12 mins | Makes: 2 pizzas
300g fresh ricotta
1/2 cup finely grated parmesan cheese
1/3 cup extra virgin olive oil, plus extra to drizzle
2 garlic cloves, crushed
2 x 250g packets pizza dough (see note)
100g baby potatoes, very thinly sliced
200g brown cup mushrooms, sliced; or brown or white button mushrooms, sliced; or larger mushrooms halved and sliced
Baby rocket leaves, to serve
Preheat oven to 240°C/220°C fan-forced. Combine ricotta, parmesan, 2 tablespoons oil and garlic in a bowl. Season with salt and pepper. With oiled hands, spread each pizza dough over 2 greased baking trays. Crumble ricotta mixture over bases. Arrange potato over ricotta. Top with mushroom. Drizzle with remaining oil. Season with salt and pepper. Bake for 10-12 minutes or until base is cooked and mushrooms are golden.
Sprinkle with rocket. Drizzle with extra oil. Serve.
Cook’s note: You can find fresh pizza dough in the refrigerated section, near the fresh pasta. But you can also use a ready-made pizza base from the bakery section of the supermarket.
