Need a 15-minute, working-from-home lunch? These spiced mushroom pittas are perfect. Packed with flavour and plant points, your gut bugs will thank you for it.
Time: 15 minutes
For the Roasted Mushrooms
200g / 1½ cups / 7 oz mushrooms, large ones halved
1 thumb-sized piece ginger, finely chopped
1 clove garlic, finely chopped
1 teaspoon garam masala
½ tablespoon olive oil
1 tablespoon coconut yoghurt (+ extra to serve)
Pinch of sea salt & black pepper
For the Pittas
2 tablespoons shelled pistachios (optional)
½ red onion, diced
½ cucumber, peeled & diced
Small handful of cherry tomatoes, (about 100g / 3.5 oz) quartered
Pinch of dried red chilli flakes (optional)
1 lime, juiced
Small handful of coriander, (about 15g / 0.5 oz) roughly chopped
Large handful of spinach, (about 50g / 1.8 oz) roughly chopped
Pinch of flaky sea salt
Preheat the oven to 200°C fan / 425°F. In a large bowl, mix together the mushrooms, ginger, garlic, garam masala, olive oil, coconut yoghurt, a pinch of salt and lots of black pepper. Spread out on a lined baking tray and cook for 10 minutes until tender.
Tip the pistachios (if using) on a small baking tray and place on a lower shelf in the oven for 5–8 minutes until golden. Remove and set aside to cool, then roughly chop.
Meanwhile, toss together the red onion, cucumber, tomatoes, chilli flakes (if using), lime juice, coriander and a pinch of flaky sea salt.
To assemble the pittas, slice open and spoon a little coconut yoghurt inside; then add the tomato salad, roasted mushrooms and a sprinkle of toasted pistachios.
TIP: Swap the pitta for flatbread or some cooked grains. To make this nut-free, leave out the pistachios.
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