6 flat mushrooms, cut into thick pieces

150g soft dark brown sugar

2 tsp smoked paprika

1 tsp chilli powder

1 tsp cumin

25ml maple syrup

2 sweet potatoes cut into circles across the spud

oil to griddle

1 cucumber, cut into wedges

half a red onion, very thin half moons

a handful watercress

25g pumpkin seeds

3 wholemeal pittas, warmed and torn into chunks

For the dressing

50g sriracha

100ml olive oil

juice of 2 limes

50ml cider vinegar


1. Toss the mushrooms in the sugar, spices and maple syrup then roast at 180°c for about 25 minutes

2. Oil and season the sweet potato rounds, then griddle until charred

3. To make the dressing, simply whisk all the ingredients together

4. Assemble the dish by mixing all the elements together in a big bowl

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