Bún chay salad with ginger and lemongrass mushrooms, pickled carrot and daikon, toasted peanuts, fresh herbs and zingy dressing
INGREDIENTS
Glass vermicelli noodles, carrot, daikon, rice vinegar, water, mint, coriander, ginger, water, soy sauce, lime, peanut butter, maple syrup, peanuts, tofu (soy), walnuts, mushroom
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 602kcal; Protein 25.1g; Fat 21.1g; Saturated Fat 13g; Total Carbs 78.6g; Fibre 10.3g; Salt 1.5g
Based on a single person portion
METHOD
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
Creamy coconut dahl with cumin spiced roasted cauliflower, crispy cavolo nero and coconut yoghurt
Crispy oyster mushroom shawarma with house pickles, minted jalapeño salsa and tahini drizzle, wrapped in pillowy soft flatbread
INGREDIENTS
Oyster mushrooms, king oyster mushrooms, flat mushrooms, mint, radish, garlic, allspice, cumin, paprika, extra virgin olive oil, tahini (sesame), pomegranate molasses, preserved lemons, jalapeño, mint, flatbread (sesame, wheat flour, salt, water)
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 671kcal; Protein 29.8g; Fat 24g; Saturated Fat 2.9g; Total Carbs 83.1g; Fibre 14g; Salt 1.2g
METHOD
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
Preheat your oven to 220°C / 200°C fan, then take out a large roasting tray.
Shred the king oyster mushrooms by using a fork to score deep grooves along the length of the stems on all sides. Use your hands to pull apart any remaining pieces until they’re mostly thin strips. Finely slice the flat oyster and portobello mushrooms. Toss the mushroom mix in the shawarma marinade and roast in the oven for 10 minutes or until cooked.
Place a large frying pan over a high heat and dry fry the flatbreads for around 30-60 seconds on both sides or until nicely toasted.
Lay out your warm flatbreads, load them up with mushroom shawarma mix, pickled radishes, tahini drizzle and some jalapeno salsa (very spicy!). Enjoy!