Sunflower Microgreen Salad

Main Ingredients	Fresh sunflower microgreens, Medium dried oyster mushrooms
Cuisine	Fusion
Course	Salads
Prep Time	16-20 minutes
Cook time	0-5 minutes
Serve	4
Taste	Mild
Level of Cooking	Easy
Others	Veg

Ingredients 

• Fresh sunflower microgreens as required
• 4 medium dried oyster mushrooms, soaked and drained
• 4 medium mandarins
• 12-16 cherry tomatoes
• 4 teaspoons butter
• 1 teaspoon dried mixed herbs
• Balsamic reduction for drizzling
• 8-12 walnuts, toasted
• 8-12 white radish curls
• 8-12 beetroot curls
• 2  multigrain bread slices

Method

1. Roughly chop oyster mushrooms and keep them in a bowl. Peel mandarin and cut the segments and keep them in another bowl. Halve cherry tomatoes and add them to mandarin segments.
2. Heat butter in a non-stick pan, add dried herbs and mushrooms and toss well. Add salt and mix well. Take the pan off the heat.
3. For serving, drizzle a little balsamic reduction, making a pattern, on each serving plate, place the mushroom pieces, mandarin segments and cherry tomatoes to make a tasteful presentation.
4. Arrange a few toasted walnuts, white radish curls and beetroot curls.
5. Snip fresh sunflower micro greens and place them on the serving plate. Tear the multi grain bread slices into small pieces and place some on each plate. Serve immediately.