Shawarma Style Harissa Fable Mushroom Flatbreads

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over half the roasted spice and herb blend, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.

Meanwhile, cut the tomato into 2cm chunks.

In a small bowl, mix together the yoghurt and caramelised onion paste.

Drain the halloumi and pat dry with kitchen paper.

Add it to a lined baking tray and drizzle with oil. Sprinkle over the remaining roasted spice and herb blend. Turn to coat the halloumi.

When the oven is hot, bake on the top shelf until golden, 12-15 mins.

Meanwhile, squeeze the Fable mushrooms in the unopened packet to break them apart.

Heat a frying pan on a medium-high heat with a drizzle of oil. Add the Fable mushrooms, then fry for 6-7 mins. Use a spoon to break them up as they cook. 

Next, add the tomato puree, harissa, half the honey and the water for the sauce (see pantry for amount) and stir to coat, 1 min. IMPORTANT: Ensure they're piping hot throughout.

Stir the smoky base paste into the mushooms and remove from the heat.

While the mushrooms are cooking, pop the flatbreads (1 per person) onto a baking tray and into the oven until warm and starting to turn golden, 3-4 mins.