hummus & mushroom flatbreads

for 2 flatbreads:

charred mushrooms:

1 packet (200g) oyster mushrooms, torn into chunks

1 tbsp olive oil

juice from 1/2 lemon

1/4 tsp oregano

1 clove of garlic, minced

pinch of cinnamon

1 tsp soy sauce

1 tsp cornstarch

salt & black pepper to taste

roasted pepper salad:

1/2 red bell pepper

1/2 yellow bell pepper

2 small red onions

1 tbsp olive oil, divided

2 tsp white wine vinegar

1 tsp agave syrup

chili flakes, salt & pepper to taste

hummus, for serving

arugula, for serving

2 flatbreads, for serving

method:

mix the mushroom marinade together in a small bowl. tear the mushrooms and marinade for at least 1 hour.

slice the bell peppers and onions lengthwise and place on a baking tray. drizzle about half of the olive oil, and sprinkle with salt. bake at 220°C for 20-25 minutes, or until charred. remove from the oven and add to a bowl along with the other salad ingredients. marinade (covered) until assembly.

fry the marinated mushrooms on high heat in a pan for 5-7 minutes.

assemble the mushrooms and peppers on flatbread, with a layer of hummus and arugula.