Portobello Mushroom Shawarma With Harissa Feta

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat

Drizzle olive oil over both sides of the portobello mushrooms and add them to the pan

Tip: Cooking for 4? You may need to do this in batches!

Cover the mushrooms with a smaller, heavy-based pan and cook for 2-3 min on each side or until beginning to soften

Once beginning to soften, turn the mushrooms so they are stem-side up and add a heavy weight (e.g. several cans) to the pan on top

Cook for 4-5 min further or until most of the moisture has been released

Once done, remove the pan from the heat and set aside

While the mushrooms are cooking, top, tail, and chop the carrots in half lengthways, then into batons

Add the carrot batons to a baking tray with a drizzle of olive oil, half the harissa paste (can't handle the heat? Go easy!) and a pinch of sugar, salt and pepper

Give everything a mix up and put the tray in the oven for 15-20 min or until tender and beginning to crisp – these are your harissa roasted carrots

Crumble the feta into a small bowl and add the remaining harissa paste (not a fan of spice? Just add a little!)

Combine the ground cumin, cinnamon, paprika and dried oregano on a small plate with a pinch of salt and pepper – this is your shawarma seasoning

Peel lengths off the cucumber until you end up with a pile of cucumber 'ribbons'

Peel and finely chop the garlic

Combine the natural yoghurt with the chopped garlic (not a fan of raw garlic? Try using less!) and a pinch of salt – this is your garlic yoghurt

Transfer the pressed mushrooms to a chopping board and reserve the pan

Rub the shawarma seasoning into both sides of the mushrooms (be careful – they may still be hot!)

Return the reserved pan to a medium heat with a drizzle of olive oil

Cook the seasoned mushrooms for 3-4 min or until beginning to blacken – these are your shawarma mushrooms

Add the naans to the oven for 2-3 min or until hot

Slice the shawarma mushrooms thinly using a sharp knife

Wash the rocket, then pat it dry with kitchen paper