Soak bamboo skewers in water for 30 mins.

Make the chilli sauce. Blend the chillies and shallots in a food processor until you have a fine paste. Pour the paste into a saucepan and cook over a low heat for 5 mins until it’s thickened. Remove from the heat and stir in the vinegar, olive oil and maple syrup. Season with salt, then set aside to cool.

Preheat the oven to 200 °C/400°F.

Make the suya spice mix. Using a food processor, blitz the peanuts until ground and place in a bowl. Add in the ground ginger, smoked paprika, garlic granules, cayenne pepper and salt and give it a good mix. Stir in the soy sauce and 4 tbsp water. Add a splash of water if the mixture is too coarse.

Chop the red onion, red pepper and green pepper into chunks and halve the portobello mushrooms. Add all the vegetables to a large bowl along with the oyster mushrooms. Pour the suya spice mix over the vegetables and use your hands to give it a good mix, making sure the vegetables are evenly coated.

Thread the vegetables on skewers and place on a roasting tray. Drizzle with olive oil and season with salt. Roast in the oven for 25-30 mins.

Make the pickled cabbage. Finely shred the red cabbage with either a sharp knife or mandoline, then tip it into a bowl. Mix in the lemon juice and salt, then set aside.

Make the tzatziki. Grate the cucumber and finely chop the dill. Add to a bowl, then mix in the unsweetened coconut yoghurt, 1 tbsp olive oil and 1 tbsp lemon juice.

Heat the flatbreads in a dry frying pan over medium heat for 1-2 mins.

Assembly time. Place the grilled vegetables on a flatbread and top with tzatziki, chilli sauce, pickled cabbage and lettuce. Serve and enjoy.