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First, make the quick garlic yoghurt. Grate the cucumber (squeeze out the water), then mix with the yoghurt, 1 minced garlic clove + a splash of vinegar.
To make the tahini sauce, simply mix the tahini with the lemon juice, then add water to loosen. Season with salt.
For the sumac onions, slice the onions, then mix in a bowl with the juice of 1 lemon. Season with salt, then scrunch with your hands to begin breaking them down. Add the sumac, fresh parsley, then set aside.
For the lion's mane mushrooms, get a cast iron pan up to a medium-high heat, then add a splash of olive oil.
Place the mushrooms in the pan, then press down carefully with another pan / weight on top to release the moisture. This will give the "meat-like" texture.
After a couple of minutes, flip the mushroom over + season well with salt, pepper + chicken seasoning. Then weigh down the other side. Continue this process until the mushroom is flattened, and golden, brown + caramelised in places.
Baste with butter + garlic to get delicious flavour, then set aside.
In the same pan, toast your flatbread, then to serve, spread the garlic yoghurt on the bread. Add the mushrooms, your onions, a pickled pepper, then drizzle with tahini + enjoy!