serves 2 There’s a hierarchy of mushrooms, and oyster are at the top.
400g oyster mushrooms
80g olive oil
60g rose harissa (or 30g regular harissa and 2 tbs olive oil)
3 ⁄4 tsp Urfa chilli flakes
(or dried chilli flakes)
3 ⁄4 tsp caster sugar
14 ⁄ tsp table salt
300g jarred chickpeas (drained weight, see tip) 80g Greek-style yoghurt, plus 20g, extra (use coconut yoghurt to keep this vegan)
1 small garlic clove, crushed
1 tbs olive oil
5g fresh coriander leaves, finely chopped
10g fresh chives, finely chopped 2 tbs olive oil
2 tbs fresh lime juice
Pinch of sea salt flakes
1 Preheat oven to 240°C/220°C fan forced. Line a baking tray with baking paper.
2 For the chilli oil, mix all the ingredients together in a large bowl.
3 Tear any larger mushrooms in half. Add to chilli oil. Mix until coated. 4 Thread mushrooms onto six 22cm metal or presoaked bamboo skewers. Arrange on tray, spaced apart. Roast, basting halfway, for about 18 minutes or until the edges are crisp and golden brown. 5 While mushrooms are roasting, put all the chickpea ingredients in a large bowl. Roughly crush with a potato masher (or pulse in a food processor). Season with salt. I like a contrast between room-temp chickpeas and hot mushrooms, but warm the chickpeas, if you like. 6 Mix salsa verde ingredients. Spread chickpeas on a platter. Swirl through extra yoghurt. Top with skewers, oil from tray and salsa verde.