Mushrooms and chestnuts with za’atar
A vegan starter or side dish that is full of Middle Eastern flavour.
Preheat the oven to 240C/220C Fan/Gas 9. Line a large baking tray with baking paper.
In a large bowl, mix the mushrooms, shallots, chestnuts, sage, oil and garlic with a pinch of salt and lots of pepper. Spread on the baking tray and roast for 25 minutes, or until the mushrooms and shallots are caramelised and softened. Remove from the oven and set aside to cool for 5 minutes.
Tip the warm mushroom mixture into a large bowl and mix with the tarragon, za’atar, lemon juice and the remaining 2 teaspoons of oil. Spoon into a large serving bowl and serve immediately.