Ingredients

The following ingredients have 4 Servings
  • 300g shiitake mushrooms, cut into 5mm slices
  • 500g king mushrooms, cut into 5mm slices
  • 2 tbs red wine vinegar
  • 1½ tbs smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 garlic clove, crushed
  • 1 tbs lemon juice
  • 1 tbs maple syrup
  • 1 tbs sumac
  • 1 tsp dried mint
  • 2 tbs extra virgin olive oil
  • 220g store-bought hummus
  • 120g marinated feta, drained
  • 4 small Lebanese flatbreads
  • ¼ cup finely chopped parsley
  • 6 radishes, thinly sliced into rounds
  • Pickled chillies, to serve

Instruction

  • Thread mushrooms onto 8 small metal skewers, alternating slices of shiitake and king. Place in a bowl. Whisk vinegar, paprika, cumin, coriander, garlic, lemon juice and maple syrup together in a bowl and season. Pour mixture over mushrooms and marinate for 15 minutes. Combine sumac, mint and 1 tbs sea salt flakes in a small bowl.
  • Heat a barbecue or chargrill pan to medium. Brush mushrooms with 1 tbs oil and cook in batches, basting with marinade, for 6 minutes each side or until charred and caramelised. Keep warm.
  • Blitz hummus and half the feta in a food processor until smooth. Brush flatbreads with remaining oil and grill for 30 seconds each side. Spoon hummus onto a serving plate and top with grilled flatbread and chopped parsley. Serve with skewers, radish, pickled chillies and sumac salt.