Easy roast mushrooms make a meaty main, covered with the most delicious and creamy tahini soy dressing. Pair with the simple fresh green salad and crunchy cashews.
INGREDIENTS
Serves 2
4 portabello musheooms
2 garlic cloves, minced
1 tsp smoked paprika
100g cashews
2 tsp brown sugar
½ tsp ground turmeric
½ tsp cumin seeds
3 spring onions
100g baby spinach
1 red chilli, finely sliced
Sesame Soy Sauce:
2 tbsp tahini
3 tbsp soy sauce
2 tbsp maple syrup
1 lime, juiced
2 tbsp water
METHOD
1. Preheat the oven to 190C fan.
2. Line a roasting tray with baking paper and place on the mushrooms, hollow side up. Mix the garlic and paprika in a small bowl with 2tbsp of olive oil. Pour over the mushrooms and roast for 10 minutes. Flip the mushrooms over and roast for another 15 minutes until golden brown.
3. Line a small roasting tray with baking paper. Mix the cashews with brown sugar, spices and a pinch of salt in a small bowl, adding 1 tbsp water to help the cashews stick and coat in the spices. Spread on the baking tray and roast for 10 minutes until golden and caramelised. Leave to cool.
4. Slice the cooked mushroom and divide between two plates, spooning over any juices from the tray. Toss the spring onions, baby spinach and chilli together with a drizzle of olive oil, salt and pepper. Scatter over the cashews.
5. Mix the sesame soy sauce ingredients in a small bowl and drizzle over the steaks to serve.
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