Sticky Mushroom Flat Breads with Tahini & Pickled Salad Recipe | Abel & Cole

Sticky Mushroom Flat Breads with Tahini & Pickled Salad

Cooking time
Serves4 people
Vegetarians Vegans
Sticky Mushroom Flat Breads with Tahini & Pickled Salad

Meaty mushrooms make a mouthwatering topping for fluffy naan breads, especially when they’re fried with a pinch of aromatic ras al hanut and a splash of tangy tamari. A crunchy salad of pickled red onions and cucumber ribbons and a drizzle of lemon and tahini sauce finish the dish.

Ingredients

  • 1 red onion
  • 1 lemon
  • A handful of mint
  • A large handful of flat leaf parsley
  • 1 cucumber
  • 4 plain naan breads
  • 400g chestnut mushrooms
  • 400g portobello mushrooms
  • 1 tbsp ras al hanut
  • 3 tbsp tamari
  • 75g tahini
  • 25g mixed seeds

Prep: 15 mins | Cook: 15 mins

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Method

1. Peel and thinly slice the red onion and pop it into a large mixing bowl. Finely grate in the zest from the lemon and squeeze in the juice from half the lemon. Add a generous pinch of salt and scrunch everything together. The lemon juice will lightly pickle the red onion.
2. Finely chop the mint leaves and the parsley leaves and stalks, then place on top of the onions. Don’t stir them in just yet. Peel the cucumber (the skin can be bitter) then peel the cucumber into long ribbons, stopping when you get to the seeded core. Finely chop the middle. Add to the bowl, but don’t stir it in.
3. Heat your grill to high. Place the naan breads on a baking tray and sprinkle them with a little water. Set to one side.
4. Slice the mushrooms. Place a large frying pan on a high heat then add 2 tbsp oil. Add the mushrooms and fry for 8 mins, stirring often, till softened and most of the mushrooms are a deep golden colour. Turn the heat to low, then add the ras al hanut and tamari. Cook for 3-4 mins, stirring occasionally till darkened and slightly sticky.
5. While the mushrooms cook, scoop the tahini into a bowl. Squeeze in the juice from the remaining lemon half and add 2 tbsp cold water and a good pinch of salt. Stir till you have a smooth sauce, the consistency of double cream. Add more cold water, if needed.
6. When the mushrooms have around 4 mins left to cook, slide the naan breads under the grill and cook for 1 min. Flip them over. Grill for a further 1 min till they’re warmed through and lightly toasted. If you need to, you can cook them in two batches.
7. Place a warm naan bread on each serving plate. Mix the parsley, cucumber and onion salad together and spoon over the naan breads. Top with the cooked mushrooms. Drizzle over the tahini sauce and scatter over the seeds, then serve with any remaining salad on the side.
8. Love Your Leftovers
The mushroom mix and salad will keep for up to 1 day in the fridge in separate, airtight tubs. Reheat the mushrooms in the microwave or on the hob, with an extra splash of water or stock, till piping hot. Heat the naan breads to order. The salad will pickle more and soften slightly while it is in the fridge.
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