Meat-Free Monday calls for easy dishes you can pull together without spending ages in the kitchen. These mushroom wraps are simple to make and full of flavour. Harissa, a North African chilli paste, gives the filling a gentle kick. It’s known for its smoky warmth and depth, and when tossed with mushrooms and air-fried, it caramelises at the edges, leaving you with crisp, golden bits on the outside and tender centres inside. Recipe compliments of Instant Pot.

Prep time: 20 minutes | Cooking time: 15 minutes | Serves: 4 to 6

Ingredients

For the harissa mushrooms:

• 250 g large brown mushrooms, sliced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon liquid sweetener of choice, such as agave or maple syrup
• 1 teaspoon harissa paste
• 1 teaspoon tamari or soy sauce
• Pinch of sea salt

To serve:

• Wrap of choice
• Beetroot hummus
• Plant tzatziki
• Fresh leaves, rocket or salad greens
• Pickled red onions
• Pickled radishes

Method

1. In a bowl, mix the olive oil, lemon juice, sweetener, harissa paste, tamari and salt.
2. Add the sliced mushrooms and toss well to coat. Leave to marinate for 10 to 15 minutes, stirring once or twice.
3. Air fry at 200°C for about 15 minutes, or until golden and slightly crisp on the edges.
4. Warm your wraps. Spread a layer of beetroot hummus over each one.
5. Top with the harissa mushrooms, fresh leaves, pickled onions and radishes.
6. Add generous spoonfuls of plant tzatziki, fold and serve.