Chipotle & Orange Oyster Mushroom Fajitas With Pineapple Salsa

Peel and finely dice half the red onion[s]

Add the diced red onion to a medium bowl with the white wine vinegar, 1 tsp [2 tsp] sugar and a pinch of salt – this is your quick-pickled onion

Cut the remaining onion into quarters, then separate the wedges so you end up with a pile of onion petals

Drain the pineapple

Tip: Keep the pineapple juice for your smoothies, cakes or marinades!

Dice the pineapple finely

Add the diced pineapple and a drizzle of olive oil to the bowl with the quick-pickled onion and give everything a good mix up – this is your quick-pickled pineapple salsa

Tear the oyster mushrooms lengthways into strips

Deseed the pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Add the torn mushrooms and pepper strips with the red onion petals and a generous pinch of salt and pepper

Cook for 6-7 min or until slightly charred

Tip: Cooking for 4? You may need 2 pans!

Once the veg is slightly charred, add the ground smoked paprika and cook for 1 min or until fragrant

Chop the orange[s] in half

Once fragrant, add the juice of the orange[s] to the pan with the soy sauce, chipotle paste (can't handle the heat? Go easy!) and tomato paste

Add a pinch of salt and cook for 1-2 min or until everything is well coated – this is your chipotle & orange oyster mushroom fajita mix

Add the tortillas to a plate and pop in the microwave for 20 secs on high or until warmed through