250g portobello mushrooms, sliced 2mm thick

150g oyster mushrooms, torn into strips

2 medium white onions, thinly sliced

3 garlic cloves, finely chopped

Extra virgin olive oil, as needed

3 tsp Med Cuisine Shawarma Spice Blend

Salt and black pepper, to taste

2 tbsp flat-leaf parsley, finely chopped

Baby leeks, trimmed and thoroughly cleaned

Extra virgin olive oil, for drizzling

Salt and black pepper, to taste

400g Greek-style yoghurt, vegan or dairy

1 heaped tsp Med Cuisine Harissa Paste, plus more to taste

Pinch of salt

Preheat. Set the oven to 180°C and line two roasting trays with baking parchment.

Roast the mushrooms. Spread the portobello and oyster mushrooms over one tray. Drizzle with 4–5 tbsp olive oil, season with salt, pepper and 2 tsp Shawarma spice, then toss well. Roast for 15–20 minutes.

Char the leeks. Raise the oven to 200°C. Arrange the cleaned leeks on the second tray, drizzle generously with olive oil and season. Add them to the oven roast for 10–15 minutes, stirring the mushrooms once, until the leeks are golden and the mushrooms are browned.

Caramelise. Meanwhile, heat 3–4 tbsp olive oil in a wide frying pan over medium-high heat. Add the onions and cook for 5–7 minutes until golden. Stir in the garlic, a pinch of salt and 1 tsp Shawarma spice, then cook for 2–3 minutes more.

Combine. Fold the roasted mushrooms through the onions and garlic. Add 1 tbsp parsley, taste, and adjust the salt, pepper or Shawarma spice as needed.

Whisk. Stir the yoghurt and Harissa Paste together until completely smooth. Add more Harissa for extra heat and season with a pinch of salt if needed.

Serve. Spoon the mushroom shawarma onto plates with the charred leeks. Add a generous dollop of Harissa yoghurt and scatter over the remaining parsley.