M&S recipe inspiration

• 500g M&S chestnut mushrooms, stalks removed
• 1 red pepper, cut into 1-inch pieces
• 1 yellow pepper, cut into 1-inch pieces
• 1 block halloumi, sliced into 6 pieces
• 1 Collection hand-stretched aromatic flatbread, halved
• 230g Collection creamy Greek yogurt tzatziki
• 50g mixed salad leaves
• Handful mint, leaves picked
• ½ lemon, juice only
• 4 tbsp pomegranate seeds

For the marinade

• 3 tbsp extra virgin olive oil
• 2 tbsp ras el hanout
• 2 tsp M&S easy garlic
• 2 tbsp Collection Select Farms honey
• 1 lemon, zest only

1. Preheat the oven to 220°C/200°C fan. Line a baking sheet with parchment.
   
2. Place the marinade ingredients into a large mixing bowl. Add a good pinch of salt and pepper and mix well. Add the mushrooms and mix well with your hands until evenly coated.
   
3. Skewer the mushrooms and peppers onto 4 large skewers and place onto the baking sheet. Place the sheet onto a high shelf in the oven and cook for 15-20 minutes, or until the mushrooms are lightly charred.
4. Pour some olive oil into a large non-stick frying pan. When hot, place the halloumi slices into the pan and cook for 2-3 minutes on each side, or until golden brown.
   
5. Place the flatbread onto another baking tray and into the oven to warm up for 2-3 minutes, then remove both the kebabs and the flatbread from the oven. Spread a little tzatziki over the flatbread halves and top each one with the halloumi and 2 of the kebabs.
   
6. Serve the flatbreads and kebabs alongside the salad leaves and mint leaves, drizzled with a little extra virgin olive oil and lemon juice and scattered with pomegranate seeds.