TOPPED MUSHROOM SHAWARMA DIP WITH PINK PICKLED ONIONS & CORIANDER

Ingredients 

For the pickled onions

• 2 red onions
• 2 tbsp cider vinegar
• 1 tsp sugar
• 1 tsp flaky sea salt

For the shawarma mushrooms

• 300g chestnut mushrooms
• 1 tsp smoked paprika
• 1½ tsp ground cumin
• ½ tsp ground cinnamon
• 2 garlic cloves
• 3 tbsp olive oil
• Zest & juice of ½ lemon
• Salt & pepper

For the dip

• 400g Greek yoghurt
• 100g mayonnaise
• 15g fresh mint
• 15g fresh coriander
• Juice of ½ lemon
• 1 tbsp sumac
• Salt & pepper
• 1 tbsp olive oil
• 4-6 pitta breads

Method 

1. For the pickled onions, slice the red onion and place in a bowl with 2 tbsp cider vinegar, 1 tsp sugar and a pinch of salt. Scrunch with your fingers and set aside.
2. Preheat the oven to 200°C fan and line two large baking trays with baking paper.
3. Break up the chestnut mushrooms into 2cm pieces and add to a large bowl.
4. For the marinade, put the smoked paprika, ground cumin, ground cinnamon, minced garlic, zest and juice of a lemon, and olive oil in a small bowl and mix.
5. Pour over the mushrooms, season with salt and pepper and then toss to coat. Tip onto the baking tray, in a single layer and bake for 20 minutes. Stir, then bake for another 10 minutes until the mushroom edges are starting to crisp.
6. For the dip, mix together the Greek yoghurt, mayonnaise, chopped mint and coriander, lemon juice, sumac, and salt and pepper. Add to a serving plate and swirl with the back of a spoon. Top with the shawarma mushrooms, pickled onions, a drizzle of olive oil and a handful of chopped coriander. Serve with warm pitta breads.