Full of rich, earthy flavour, the pan-fried mushroom in these wraps is contrasted beautifully by a vibrant, minty tabbouleh. Add hummus and sweet cherry tomatoes and you have a veg-packed, meat-free dinner that is sure to elevate your wellbeing.
Zest lemon. Thickly slice mushrooms and place in a bowl with yoghurt, lemon zest, 1½ teaspoons cumin, apple cider vinegar and salt and pepper. Mix well to coat and set aside while you prepare the other ingredients.
Dice cucumber and cherry tomatoes. Place tomatoes and their juice in a bowl. Finely chop spring onions, keeping white and green parts separate. Place green spring onion in a bowl with cucumber, season to taste and toss to combine. Set aside.
Juice lemon and place in a bowl with 30ml (1½ tablespoons) olive oil and remaining cumin. Season to your liking and set aside.
Heat a frypan over medium-high heat. Add remaining oil and mushroom with the marinade and cook, stirring occasionally, for 5 minutes or until caramelised and cooked through.
Rinse and roughly chop parsley and mint. Place in a bowl with dressing, white spring onion and tomato. Season to your liking and set aside.
Spread pita breads with hummus. Divide mushroom between pita breads and drizzle with pan juices. Top with cucumber mixture and a little tabbouleh. Serve with remaining tabbouleh.