Preheat the oven to 180°C.

Mince the garlic cloves.

Pull or chop the mushrooms into bite-sized pieces and add to a large baking tray. Drizzle with plenty of olive oil, there should be enough to cover them well and a little extra at the bottom of the tray. Add the spices and minced garlic and season with salt and pepper. Toss well to make sure everything is covered and bake on the lower shelf for 15 mins, then add the pomegranate molasses, toss well and return to the oven for another 10-15 mins. They should be juicy and starting to crisp up on the edges.

Meanwhile, make the lemony courgette. Use a speed peeler to peel the courgette into ribbons. Use a knife when you can't peel the core any further to slice it thinly. Place it in a small bowl. Thinly slice the chilli and add to the bowl. Squeeze over the juice of half of the lemon, add a sprinkle of salt, toss and set aside to lightly pickle.

Finely chop the herbs in a small food processor or with a knife. Add the tahini, 1 tbsp of olive oil 3 tbsp of cold water, 3 tbsp of lemon juice and blend or whisk to combine. Season to taste with salt and pepper and add more lemon juice or water if needed.

Lightly toast or warm your pittas. To assemble the bowls, add the hummus, mushrooms, courgettes to each bowl. Top with the herby tahini drizzle and tuck in with your fluffy pitas.