SERVES 6

Prep time: 2½ hours (including marinade and assembly time)

Cook time: 12-15 minutes

By Dr Nyasha Gogoma

Ingredients

• 500g braai mushrooms mushrooms
• 6 wholewheat pita breads
• 2 avocados, mashed
• 1 cup pineapple, cubed
• 2 jalapenos, deseeded and chopped
• Fresh coriander leaves/cilantro, finely chopped
• 1 lime, quartered

Marinade

• Juice of 2 limes
• ¼ cup (extra virgin) olive oil
• 4 spring onions, finely chopped
• ⅓ cup coconut aminos
• 1 clove garlic, finely chopped
• ½ tsp ground cumin (jeera)
• ½ tsp ground coriander (dhaniya)
• Salt to taste

Instructions

1. Mix all marinade ingredients, pour into a zip lock bag, and add whole mushrooms.
2. Ensure all mushrooms are evenly coated in marinade, then place in fridge for 2 – 12 hours.
3. Remove mushrooms from bag and grill in the oven or air fryer at 180°C for 12 – 15 minutes, turning every 2 minutes. Occasionally brush with extra marinade.
4. Add the pita breads into the oven/air fryer during the last 2 minutes of mushroom cook time to warm them up.
5. Remove the mushrooms and pita breads from the heat and allow them to cool down slightly, then slice the mushrooms into strips.
6. Scoop mashed avocado and spread on the bottom of each pita bread.
7. Top avo with the mushrooms, pineapple cubes, and jalapenos as desired.
8. Garnish with fresh coriander and add a squeeze of lime.

(Adapted from recipe by Adele Maartens.)