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| 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
- 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.
- 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.
- 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.
- Arrange a few toasted walnuts, white radish curls and beetroot curls.
- 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.
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