BBQ Mushroom Flatbreads

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1. Prepare the Miso Garlic Marinade: In a bowl, combine 4 minced garlic cloves, soy sauce, balsamic vinegar, miso paste, 2 tbsp of olive oil, and water. Stir well until combined.

2. Marinate the mushrooms: Brush the flat mushrooms generously with the miso garlic marinade. Allow them to sit for at least 15 minutes (or longer for deeper flavour).

3. Prepare the Salsa Verde components: Finely chop the green tomatoes, spring onions, 30g coriander, 30g mint, green pepper, and jalapeño. Mince the remaining 2 garlic cloves. Combine these ingredients in a bowl. Squeeze in the juice of 1 lime. Add 2 tbsp of olive oil, salt, and pepper to taste. Mix thoroughly. (This is the salsa verde base/relish).

4. BBQ the mushrooms: Heat your BBQ to a medium-high heat. Place the marinated mushrooms on the grill. Cook for about 5-7 minutes per side, basting occasionally with any remaining marinade until they are nicely seared and charred.

5. Toast the flatbreads: While the mushrooms cook, lightly toast your flatbreads on the grill or in a pan until slightly crisp.

6. Assemble: Slice the charred mushrooms into thick strips. To assemble the flatbreads, spread a layer of tahini on each toasted flatbread. Top with the sliced BBQ mushrooms.

7. Garnish: Spoon the salsa verde mixture over the mushrooms. Garnish with fresh dill and the remaining mint (30g). Squeeze fresh lemon juice over the top before serving, drizzling with a little extra olive oil if desired.

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