Portobello Mushroom Shawarma Skewer Flatbreads

Halve the remaining onion lengthways, cut into 3cm chunks, then separate the layers. Cut the portobello mushrooms into 3cm chunks.

Chop the sweet potatoes into 2cm chunks (no need to peel) and put onto a large baking tray.

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. Set the tray aside for now.

In a medium bowl, combine the smoky base paste, roasted spice and herb blend and olive oil for the marinade (see pantry for amount). 

Add the mushroom and onion chunks, season with pepper and toss together so the veg is well coated. 

Thread the mushroom and onion chunks onto the skewers (2 per person). Transfer the skewers to a lightly oiled baking tray.

When the oven is hot, roast the sweet potato on the top shelf until golden and the mushroom skewers on the middle shelf until cooked through and slightly crispy, 25-35 mins. 

Turn everything halfway through.

Meanwhile, cut the tomato into 1cm chunks. 

In a small bowl, combine the harissa paste and mayo (see pantry for amount). 

A few mins before everything's ready, pop the flatbreads (see ingredients for amount) into the oven until warm and starting to turn golden, 3-4 mins.