For the mushroom marinade:
4 portobello mushrooms, cleaned and stems removed
3 tbsp extra virgin olive oil
Juice of 1 lemon
1 tsp harissa paste (or to taste)
½ tsp maple syrup
Butter bean hummus:
1 can butter beans, drained
1 tbsp tahini
1 tsp cumin powder
1 clove garlic, roughly chopped
Juice of ½ lemon
2 tbsp extra virgin olive oil
½ tsp sea salt
Minted pea cream:
1 ½ cups frozen peas, cooked, drained and cooled
½ garlic clove, roughly chopped
Juice of ½ lemon
½ tsp sea salt
2 tbsp natural Greek yoghurt (coconut for vegan)
Flatbread (makes 4):
150g self-raising flour
1 tsp baking powder
Pinch of sea salt flakes
75ml water
2 tbsps natural Green yoghurt (coconut for vegan)
To serve:
Toasted pinenuts
Grated lemon zest
Chilli flakes
Lay the mushrooms in a shallow dish. Combine the marinade ingredients together and then take each mushroom and dip both the top and bottom into the marinade. Return to the dish and pour any remaining marinade over. Cover and marinate for at least one hour.
In the meantime, prepare the butter bean hummus. In a blender combine the drained butter beans, tahini, cumin powder, garlic, lemon juice, olive oil and sea salt. Blitz until smooth and creamy. It may take a couple of minutes and adding a tablespoon of water will help make it creamier. Set aside.
Wipe out the blender and add the peas, garlic, lemon juice, sea salt and yoghurt. Blitz until smooth and creamy. Set aside.
To prepare the flatbreads mix the flour, baking powder and sea salt in a large bowl. Add the water and yoghurt and mix together. If required add a little more water or flour to get the right consistency. Remove to a floured board and knead for a few minutes until the dough is springy.
Heat a pan to medium. Divide the dough into four and roll out the first flatbread. Place it into the pan (without oil) and allow to cook and char a little before turning to the other side to do the same. Roll out the remaining flatbreads and repeat cooking process. Keep flatbreads warm under a cloth after cooking. Set aside.
Using the same pan increase the heat to medium-hot. Add the mushrooms cap side down and add 1-2 tablespoons of water to the pan. Cover with a lid and allow the mushrooms to steam for approx. 4-5 minutes. Remove the lid, turn the mushrooms over and continue cooking for another 4 minutes. Remove and set aside.
To serve, top a flatbread with a spread of the hummus, add the mushrooms and then dollop on a generous spoon of the minted pea cream. Top with the pinenuts, lemon zest and chilli flakes.
Serves 2.
