Soft, yielding aubergines and juicy field mushrooms are topped with the sweet fragrant crunch of ras-el-hanout flavoured Kasha Cashews in this kebab style wrap. The spicy feta and cucumber cream then adds the knock-out blow. Aubergines and mushrooms are ideal for BBQ cooking, making this dish perfect for vegetarians.

Ingredients

  • 2 aubergines, sliced into 2cm rounds
  • 3 large field mushrooms
  • 100 ml Early Harvest Olive Oil
  • ½ cucumber
  • ½ tsp table salt
  • 75g feta, or similar style cheese
  • 100g plain yoghurt
  • 2 tbsp Green Verbena Harissa
  • ¼ red onion, thinly sliced, left to soak in ice cold water
  • 125g mixed salad leaves (rocket and iceberg/baby gem lettuce work well)
  • Juice of half a lemon
  • 1 tbsp Early Harvest Olive Oil
  • 100g Kasha Cashews, lightly chopped
  • Salt and pepper
  • 4 round flat breads or nan style breads.

Ingredients

  • 2 aubergines, sliced into 2cm rounds
  • 3 large field mushrooms
  • 100 ml Early Harvest Olive Oil
  • ½ cucumber
  • ½ tsp table salt
  • 75g feta, or similar style cheese
  • 100g plain yoghurt
  • 2 tbsp Green Verbena Harissa
  • ¼ red onion, thinly sliced, left to soak in ice cold water
  • 125g mixed salad leaves (rocket and iceberg/baby gem lettuce work well)
  • Juice of half a lemon
  • 1 tbsp Early Harvest Olive Oil
  • 100g Kasha Cashews, lightly chopped
  • Salt and pepper
  • 4 round flat breads or nan style breads.
1

Heat a fan oven to 195C, regular oven 205C. Put the aubergines on a tray or dish and toss with a few pinches of salt to coat. Put the mushrooms in small tray or dish and pour a little olive oil on, sprinkle with salt and when the oven is hot, roast for 15 minutes, until browned and sizzled looking. When cool enough to handle, slice into thick pieces.

2

For the aubergines, put the remaining olive oil on a roasting try and place in the oven to allow the oil to heat up, like you would for roast potatoes. Using a paper towel, pat the aubergines dry. Carefully take the tray with oil out of the oven and place the aubergines on it. Put back in the oven, roast for ten minutes, then turn the pieces of aubergines over and roast for another ten minutes, or until golden brown.

3

Whilst the vegetables are cooking, make up the feta and cucumber cream. Coarsely grate the cucumber in a bowl and add a few pinches of table salt. Mix and set aside for 5 minutes, to allow the salt to pull the water out. Put the feta in another bowl, mash thoroughly with a fork and add the yoghurt and Green Verbena Harissa. Squeeze the cucumber between your hands to remove all the juice, then add the cucumber pulp to the yoghurt mix and stir thoroughly.

4

Check the temperature of the aubergines and mushrooms and put back in the oven (set to 160C) to warm up if needed. Put the flat breads in the oven for a few minutes to warm and soften. Whilst they are heating up, put the salad leaves and drained red onion in a bowl and dress with lemon juice, salt, pepper and then the olive oil and toss to combine. Take the flat breads out of the oven and put on plates. Build up the layers in the middle by spreading a little of the yoghurt mixture on first, followed by the salad, then the aubergines and mushrooms, some more yoghurt and then lastly the Kasha Cashews. If you want more chilli heat, add some neat Green Verbena Harissa on top. Wrap up tightly and serve.

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