Crispy mushroom shawarma | Jamie Oliver recipes

Ingredients

• 200g natural yoghurt
• 800g portobello and oyster mushrooms
• 1 red onion
• 2 cloves of garlic
• 2 preserved lemons
• 1 teaspoon ground cumin
• 1 teaspoon ground allspice
• 1 teaspoon smoked paprika
• olive oil
• 2 tablespoons pomegranate molasses
• 10 radishes, ideally with leaves
• ½ a cucumber
• 100g ripe cherry tomatoes
• 1 tablespoon white wine vinegar
• 1 x 200g jar of pickled jalapeño chillies
• 1 bunch of fresh mint (30g)
• 4 large flatbreads
• 4 tablespoons tahini
• 2 tablespoons dukkah