Step 1

Boil a large pot of water and add the sea salt. If using cannelloni, add the whole tubes and cook for 7–10 minutes until soft but holding their shape. If using standard pasta shapes, cook according to package instructions until al dente. Drain carefully and set aside to cool.

Step 2

Heat the extra virgin olive oil in a large pan over medium heat. Add the half-sliced onions and a pinch of salt. Sauté until beautifully caramelized. Toss in the mushrooms and the grill spice, cooking until the mushrooms are tender and deeply savory. Remove from heat and let cool slightly.

Step 3

While the warm ingredients cool, chop your cucumbers and tomatoes. If you used whole cannelloni tubes, slice them into 1-inch pieces.

Step 4

In a large mixing bowl, combine the cooled pasta, the caramelized onion and mushroom mixture, and the fresh tomatoes and cucumbers. Squeeze the fresh lemon juice over the top and add the green schug.

Step 5

Gently toss everything together until the schug evenly coats the pasta and veggies. Enjoy immediately at room temperature, or store it in the fridge to let the spicy flavors meld before serving.