Shawarma shrooms with green sauce recipe
 A vegetarian kebab-style meal that tastes as good as anything from a late-night takeaway. 750g/1lb 10oz mushrooms, roughly chopped or torn2 tbsp shawarma seasoning4 tbsp vegetable oil4 wholemeal pittas or flatbreads, lightly toasted, to serve100g/3½oz Iranian cucumber pickles, drained and chopped, to serve (optional) 750g/1lb 10oz mushrooms, roughly chopped or torn 2 tbsp shawarma seasoning 4 tbsp vegetable oil 4 wholemeal pittas or flatbreads, lightly toasted, to serve 100g/3½oz Iranian cucumber pickles, drained and chopped, to serve (optional) ½ lemon, juice only½ small red cabbage, thinly slicedsalt ½ lemon, juice only ½ small red cabbage, thinly sliced salt 60g/2¼oz fresh flatleaf parsley3 heaped tbsp light tahini2 heaped tbsp full-fat Greek-style yoghurtsalt 60g/2¼oz fresh flatleaf parsley 3 heaped tbsp light tahini 2 heaped tbsp full-fat Greek-style yoghurt salt 250g/9oz plum tomatoes, cut in half1 small cucumber, seeds removed and chopped1 small red onion, finely chopped100g/3½oz pomegranate seeds1 lemon, juice only1 tsp sumac 250g/9oz plum tomatoes, cut in half 1 small cucumber, seeds removed and chopped 1 small red onion, finely chopped 100g/3½oz pomegranate seeds 1 lemon, juice only 1 tsp sumac Method To make the mushrooms, put the mushrooms in a bowl and sprinkle over the shawarma seasoning. Drizzle over half of the oil and mix well so the seasoning coats all of the mushrooms. Set aside. To make the red cabbage, squeeze the lemon over the red cabbage, season with salt and set aside. To make the sauce, blend the parsley, tahini, yoghurt and a few tablespoons of boiling water in a blender to a smooth green purée. Season with salt and set aside.Heat 1 tablespoon oil in a wok over a very high heat. When the oil is smoking, add the mushroom mixture and stir-fry for 3–4 minutes until cooked through and deep golden brown. If the oil in the work isn’t hot enough, the mushrooms will stew and not achieve the desired colour. Roughly tear the toasted pittas and divide between four plates. Top with the mushroom mixture, red cabbage and lashings of the green sauce.If making the salad, mix the tomatoes, cucumber, red onion and pomegranate seeds in a salad bowl. Dress with the lemon juice and sumac. Serve with the shawarma shrooms and the pickles, if using. To make the mushrooms, put the mushrooms in a bowl and sprinkle over the shawarma seasoning. Drizzle over half of the oil and mix well so the seasoning coats all of the mushrooms. Set aside. To make the mushrooms, put the mushrooms in a bowl and sprinkle over the shawarma seasoning. Drizzle over half of the oil and mix well so the seasoning coats all of the mushrooms. Set aside. To make the red cabbage, squeeze the lemon over the red cabbage, season with salt and set aside. To make the red cabbage, squeeze the lemon over the red cabbage, season with salt and set aside. To make the sauce, blend the parsley, tahini, yoghurt and a few tablespoons of boiling water in a blender to a smooth green purée. Season with salt and set aside. To make the sauce, blend the parsley, tahini, yoghurt and a few tablespoons of boiling water in a blender to a smooth green purée. Season with salt and set aside. Heat 1 tablespoon oil in a wok over a very high heat. When the oil is smoking, add the mushroom mixture and stir-fry for 3–4 minutes until cooked through and deep golden brown. If the oil in the work isn’t hot enough, the mushrooms will stew and not achieve the desired colour. Heat 1 tablespoon oil in a wok over a very high heat. When the oil is smoking, add the mushroom mixture and stir-fry for 3–4 minutes until cooked through and deep golden brown. If the oil in the work isn’t hot enough, the mushrooms will stew and not achieve the desired colour. Roughly tear the toasted pittas and divide between four plates. Top with the mushroom mixture, red cabbage and lashings of the green sauce. Roughly tear the toasted pittas and divide between four plates. Top with the mushroom mixture, red cabbage and lashings of the green sauce. If making the salad, mix the tomatoes, cucumber, red onion and pomegranate seeds in a salad bowl. Dress with the lemon juice and sumac. Serve with the shawarma shrooms and the pickles, if using. If making the salad, mix the tomatoes, cucumber, red onion and pomegranate seeds in a salad bowl. Dress with the lemon juice and sumac. Serve with the shawarma shrooms and the pickles, if using.