Levantine Mushroom Tabbouleh with pomegranate and mint

Prep everything first: chop the aromatics, measure the pomegranate and mint elements, and pat the mushroom dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Add the mixed mushrooms and grill until it takes on colour and the edges catch, 4 to 6 minutes.

Stir in the chickpeas and the rest of the pomegranate and mint flavours, letting them cook out for a minute until fragrant.

Add the courgette along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the chopped mint and serve while hot.