Ingredients — what you'll need
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- 3 gram Sesame Oil
- 3 gram Fresh Cilantro
- 1 piece Avocado
- 1 piece Lemon
- 10 milliliter Olive Oil
- 6 gram Black Pepper
- 100 gram Oyster Mushrooms
- 3 gram Sesame Seeds
- 1 piece White Bread
- 6 gram Salt
- 2 gram Whole chilli pepper
- 3 gram Tamari Soy Sauce
Step-by-step method
At a glance
You're getting a fun twist on the classic with silky avocado mash infused with chilli and coriander, topped with crispy pan-roasted oyster mushrooms. The whole thing comes together in just 15 minutes, with the main time spent getting those mushrooms golden and crunchy in the pan. It's a healthy, satisfying snack that's vegan, lactose-free, and absolutely packed with flavor.
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Mash the avocado
Use ripe avocado. Mash it with a fork until smooth, then stir in chopped coriander and dried chilli flakes. Add a few drops of lemon juice, salt and pepper.
Ingredients
- 1 piece Avocado
- 3 gram Fresh Cilantro
- 2 gram Whole chilli pepper
- 1 piece Lemon
- 3 gram Salt
- 3 gram Black Pepper
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Make the dressing
Season the salad just before serving. For the lamb's lettuce, whisk together a dressing of lemon juice, salt and pepper, slowly drizzling in the olive oil as you whisk.
Ingredients
- 3 gram Salt
- 3 gram Black Pepper
- 5 milliliter Olive Oil
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Pan-fry the oyster mushrooms
Tear the oyster mushrooms into thin strips by hand. Heat a generous amount of oil in a pan and fry the mushrooms until golden. Transfer to a paper towel to drain off any excess oil.
Ingredients
- 100 gram Oyster Mushrooms
- 5 milliliter Olive Oil