Recipe Index

Ingredients

• 1 x 14 oz tin chopped tomatoes
• 2 tbsp rose harissa
• 2 tsp caster sugar
• good squeeze lemon juice
• 1 onion, very thinly sliced into half moons
• 2 level tsp white wine vinegar
• ¾oz flatleaf parsley, finely chopped
• 5½oz plain yoghurt
• 1 heaped tsp dried mint
• salt and freshly ground black pepper
• 1lb 2oz oyster mushrooms, very thinly sliced lengthways
• 2 tsp garlic oil
• 2 tsp sweet paprika
• 2 heaped tsp ground coriander
• 2 tsp celery salt
• 3 tsp garlic granules
• ½ tsp freshly ground black pepper
• 4 white pitta breads
• ¼ small white cabbage, very finely shredded
• 2 tomatoes, sliced cut into half moons
• 4–6 pickled chillies, thinly sliced (optional)

Method

1. Simmer the chopped tomatoes in a small pan with the rose harissa, caster sugar and lemon juice for about 10 minutes, stirring often, until the chilli sauce has thickened, then take it off the heat to cool.
2. Toss the sliced onion with the white wine vinegar and chopped parsley in a small bowl and leave the mixture to soften while the pittas warm.
3. Stir the plain yoghurt together with the dried mint and a seasoning of salt and black pepper to make the second sauce for the pittas.
4. Warm the four white pittas in an oven heated to 350°F for 5 minutes so they are pliable enough to split and fill.
5. Dry-fry the thinly sliced oyster mushrooms in a hot frying pan for 2 minutes, then add the garlic oil, sweet paprika, ground coriander, celery salt, garlic granules and black pepper with 2 to 3 tablespoons of water and stir-fry for 1 minute more.
6. Open each warm pitta, line it with shredded white cabbage, tomato half-moons and some of the pickled onion, pile in the spiced mushrooms, add more cabbage and tomato, drizzle over both sauces and finish with sliced pickled chillies if you are using them.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data