Author - Arena Walton
Serves 2, 30 minutes
Chimichurri
½ cup Extra virgin olive oil
2 T Red wine vinegar
3 cloves Garlic, crushed
½ cup fresh Parsley
1 small handful fresh Chives
1 small handful fresh mint
1 small handful fresh oregano
½ tsp ground Cumin seed
½ tsp paprika powder
1 tsp Sea salt
½ tsp ground Black pepper
Bowl
2 cups mixed Mushrooms
Pinch sea salt
2 T Extra virgin olive oil
1 head Broccoli, chopping into florets
1 handful Green Beans, halved
½ Cauliflower, roughly chopped
1 Tomato, sliced
1/3 cup Natural yoghurt
1 T black sesame seeds
Lemon to serve
Place all chimichurri ingredients in a food processor and process until well combined. Slice the mushrooms in half or into quarters if large. Place the mushrooms in a bowl, add enough chimichurri to toss and coat the mushrooms well, reserving some chimichurri for serving. Set aside to marinate.
Place a medium saucepan with water and pinch of salt on to boil.
Blitz the cauliflower in a food process to make cauliflower the size of rice.
Heat a fry pan with a little extra virgin olive oil to medium-high heat. Add the mushrooms and fry until cooked through and slightly caramelised. Set aside.
Once the water has boiled, add the broccoli and beans to blanch for 1-2 minutes. Remove with a slotted spoon, reserving the boiling water. Once the water has come to the boil again, add the cauliflower rice and blanch for 1 minute, then strain using a fine sieve.
Serve in bowls with fresh tomato slices, yoghurt, extra chimichurri, a sprinkle of black sesame seeds and a squeeze of lemon.
