Veg
By Jamie Oliver
1 hr plus marinating
Not Too Tricky
serves 4
Recipe From
Ingredients
200g natural yoghurt
800g portobello and oyster mushrooms
1 red onion
2 cloves of garlic
2 preserved lemons
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon smoked paprika
olive oil
2 tablespoons pomegranate molasses
10 radishes, ideally with leaves
½ a cucumber
100g ripe cherry tomatoes
1 tablespoon white wine vinegar
1 x 200g jar of pickled jalapeño chillies
1 bunch of fresh mint (30g)
4 large flatbreads
4 tablespoons tahini
2 tablespoons dukkah
Top Tip
If you find the tahini has separated in the jar, add a splash of hot water and mix until spoonable.
Method
- Line a sieve with pieces of kitchen paper, tip in the yoghurt and pull up the paper and very gently apply pressure so that the liquid starts to drip through into a bowl, then leave to drain.
- Peel and trim just the portobello mushrooms, then peel and quarter the onion and separate into petals.
- Peel the garlic, roughly chop the preserved lemons, discarding any pips, and bash to a paste in a pestle and mortar with ½ a teaspoon of sea salt, 1 teaspoon of black pepper and the spices.
- Muddle in 1 tablespoon of oil, then toss with all the mushrooms and onions. Marinate for at least 2 hours, preferably overnight.
- When you’re ready to cook, preheat the oven to full whack (240ºC/475ºF/ gas 9).
- Randomly thread the mushrooms and onions on to a large skewer, then place on a large baking tray and roast for 20 minutes, turning occasionally.
- Push the veg together so it’s all snug, baste with any juices from the tray, then roast for a further 15 minutes, or until gnarly, drizzling over the pomegranate molasses for the last 3 minutes.
- Meanwhile, finely slice the radishes and cucumber, ideally on a mandolin (use the guard!), and quarter the tomatoes, toss with a pinch of salt and the vinegar, then leave aside.
- Tip the jalapeños (juices and all) into a blender, then pick in most of the mint leaves and whiz until fine. Pour back into the jar – this will keep in the fridge for a couple of weeks for jazzing up future meals.
- Warm the flatbreads, spread with tahini, then sprinkle over the pickled veg, remaining mint leaves and dukkah.
- Carve and scatter over the gnarly veg, dollop over the hung yoghurt, drizzle with jalapeño salsa, then roll up, slice and tuck in.
Start by placing a large non-stick frying pan over a medium-high heat. In a bowl, mix 100g of plain flour with a 1 pinch of sea salt, 50ml water and 1 tablespoon of olive oil until you have a dough. Halve, then roll out each piece on a flour-dusted surface until just under ½cm thick. Cook for 1 minute on each side, or until golden and almost a little gnarly, turning halfway. Simple!
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