Set up your grill for Half & Half Technique (charcoal on one side, no charcoal on the other. Fire up your coals (lump wood charcoal only/no briquettes)
Once coal is cooking, carefully place the peppers, onions, chillis and tomatoes onto the white coals. Turn the veggies every 3-5 minutes until you’ve achieved a lovely little char on the veg
The chillis will be done first, followed by the tomatoes, peppers and onions. Take them off to cool
Roughly peel as you want to keep a little bit of the charred goodness. Chop and combine. Squeeze in a lime, mix in a TBs of olive oil and finally mix in your chopped coriander
Combine the marinade Ingredients and stir well. Poor the marinade into a zip lock bag then cast in your mushrooms, zip and shake so mushrooms are well covered. Leave in fridge for half hour minimum.
Pickled watermelon rinds – peel your watermelon and take out the red flesh. You only want the rind (no skin). Thinly slice the rinds and set up for your pickle.
Combine the pickling Ingredients into a small saucepan and bring to a gentle boil stirring occasionally. Take it off the heat then add the rinds and leave to cool.
Get a large frying to a medium heat and cook your marinaded mushrooms until soft and lovely
Build that taco. Add the mushrooms, salsa, pickled watermelon and a couple super thin slices of radishes. Enjoy!
