Figs are such a delicious treat. But I bet, like me, you leave them in the fridge for far too long, eventually just throwing them out, not sure exactly what to do with them beyond the cheese board. Well combining figs with mushrooms, hummus and flatbreads for Spiced Fig and Mushroom Kebabs https://bit.ly/2cI1Nd9 makes a quick, unusual lunch you’ll love! #figs #hummus #grilled #quicklunchbreak #lovemushrooms #freshmushrooms #kebabs #flatbread #sabloggers #safoodies #foodiez #foodblognation #mouthwateringfood #inspiredcooking #whatsforlunchtoday #spicedup #deliciousfoodies #wowfood #fungifreak #happyfridayfolks #veggiefriendly #recipeideas #meatfreemondays
1½tsp ground cumin
1½tsp ground coriander
2tsp preserved lemon rind, finely chopped
juice of 1 lemon
2tsp olive oil
salt, to taste
8 button mushrooms, halved
2 figs, halved
oil for frying Instructions
1 Place the spices, preserved lemon, lemon juice, olive oil and salt in a bowl and whisk to combine. Add the mushrooms to the spice mixture and toss to ensure the mushrooms are well coated. Cover with plastic wrap and refrigerate for 30 minutes. 2 Thread 2 mushroom halves onto a skewer, add a piece of fig and add another 2 mushrooms. Repeat with the remaining mushrooms and figs.
3 Preheat a frying pan or grill pan over a high heat and cook for 5-7 minutes, or until lightly charred on each side, and the mushrooms are cooked through.
4 Serve in flat breads with a dollop of hummus and salad.
Try not to fret if the mushrooms look quite blackened, as this will be from the spices, and actually adds to the flavour.