1: Preheat the oven to 220°C/200°C fan. Line a baking sheet with parchment.

2: Place the marinade ingredients into a large mixing bowl. Add a good pinch of salt and pepper and mix well. Add the mushrooms and mix well with your hands until evenly coated.

3: Skewer the mushrooms and peppers onto 4 large skewers and place onto the baking sheet. Place the sheet onto a high shelf in the oven and cook for 15-20 minutes, or until the mushrooms are lightly charred.

4: Pour some olive oil into a large non-stick frying pan. When hot, place the halloumi slices into the pan and cook for 2-3 minutes on each side, or until golden brown.

5: Place the flatbread onto another baking tray and into the oven to warm up for 2-3 minutes, then remove both the kebabs and the flatbread from the oven. Spread a little tzatziki over the flatbread halves and top each one with the halloumi and 2 of the kebabs.

6: Serve the flatbreads and kebabs alongside the salad leaves and mint leaves, drizzled with a little extra virgin olive oil and lemon juice and scattered with pomegranate seeds.