2 piece Cucumbers
4 tbsp Hummus
200 g Kale (or spinach)
8 piece King trumpet mushrooms
1 tsp Lemon juice
1 tsp Maple syrup or date syrup
4 tbsp Shiro miso
1 tsp Tamari soy sauce
1 tbsp White balsamic vinegar
1 piece avocado
2 tbsp cooking oil
1 clove garlic
1 pinch ground pepper
1 pinch sea salt
Remove the stalk from the kale and cut into fine strips. Halve the avocado, remove the flesh and mash with a fork. Peel and crush the garlic.
Place all the ingredients in a bowl and mix well. Season to taste with salt and pepper.
Ingredients
200 g Kale (or spinach), 1 piece avocado, 1 clove garlic, 1 tbsp White balsamic vinegar, 1 pinch sea salt, 1 pinch ground pepper
Wash the cucumber and cut off the ends. Use a peeler to cut thin strips lengthways.
Ingredients
2 piece Cucumbers
Heat the oil in a pan and spread out. Halve the king oyster mushrooms and score them crosswise.
Briefly sear the king oyster mushrooms on both sides, reduce the heat and cook with the lid on for 3 mins.
Ingredients
2 tbsp cooking oil, 8 piece King trumpet mushrooms
Mix all the ingredients in a bowl. Deglaze the king oyster mushrooms with the marinade.
Remove the pan from the heat immediately, toss the mushrooms in the marinade, then remove from the pan.
Ingredients
4 tbsp Shiro miso, 1 tsp Lemon juice, 1 tsp Tamari soy sauce, 1 tsp Maple syrup or date syrup
Spread the hummus on the plates and spread with a spoon.
Roll up the cucumber strips, shape into a ring and place on the plate. Fill with kale slaw.
Place the fried king oyster mushrooms on top and garnish with hazelnuts.
Ingredients
4 tbsp Hummus
376.75
16.84 g
19.00 g
35.59 g