Name: Claire Thomson’s Spiced Mushroom Shawarma
Cook time: 40 min
Yield: 4
Ingredients: FOR THE MUSHROOMS; 6 large flat mushrooms, stems removed, and skin peeled (to help with marinating); 1 red onion, thinly sliced; 2 garlic cloves, finely chopped; 2tsp ground cumin; ½tsp ground cinnamon; ½tsp ground turmeric; 2tsp paprika; 150g Greek yogurt; 2tbsp extra virgin olive oil; Finely grated zest and juice of ½ unwaxed lemon; Salt and freshly ground black pepper; FOR THE SALAD; ½ cucumber, finely chopped; 300g tomatoes, finely chopped; Small bunch of flat-leaf parsley, finely chopped; Chopped fresh red chilli or pickled green chilli, finely sliced, to taste; 1 lemon, half juiced, half cut into wedges; TO SERVE; 4 soft flatbreads; 1 red onion, finely chopped; 100g Greek yogurt, seasoned with a pinch of salt and 1 small garlic clove, grated; Big pinch of Baharat spice blend, to taste; 2tbsp pomegranate molasses; Big pinch of sumac, to taste; 1-2tsp chilli flakes, to taste

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