Barbecued Chermoula Flats

Chermoula is a very popular fresh spice mix seen a lot in Northern African cooking. It’s also fantastic used as a marinade for fish or chicken.

Preparation: 10 minutes

Cooking: 5 minutes

Serves: 4

12 small flat mushrooms

2 ½ tblspn olive oil

Chermoula

1/2 cup olive oil

1 lemon, rind finely grated and juiced

1 medium sized chilli, seeded, deveined and finely chopped

1 tspn ground smoked paprika

3 tspn ground cumin

2 tspn ground coriander

1/2 cup finely chopped flat leaf parsley

1/2 cup finely chopped fresh coriander

To make the chermoula, combine all ingredients in a bowl. Mix well. Cover and set aside. Preheat barbecue plate or frying pan on a high heat until hot. Drizzle the mushrooms with 1 ½ tablespoons olive oil and season with salt and pepper. Place onto barbecue plate or frying pan and cook for 1 - 2 minutes each side or until just tender. Remove to a plate, cover. Dollop chermoula on the top of each mushroom and serve with grilled fish, couscous and lemon wedges