Fried king oyster mushrooms with miso marinade and kale slaw in a cucumber ring

Remove the kale from the stems and cut into very thin strips. Take the flesh from the avocado and mash with a fork. Crush or finely grate the garlic. Now place the kale strips, mashed avocado, garlic and balsamic vinegar in a bowl, blend well and add salt and pepper to taste.

Ingredients

200 g Kale (or spinach), 1 units Avocado, 1 clove, tsp Garlic, 1 tbsp White balsamic vinegar, 1 pinch Sea salt, 1 pinch Freshly ground pepper

Wash the cucumbers, quarter lengthwise and remove the seeds with a spoon. Using a potato peeler, make cucumber strips as wide as possible.

Ingredients

2 units Cucumbers

Halve the king oyster mushrooms and score across at 1 cm intervals. Sauté the mushrooms on both sides with the olive oil in a non-stick frying pan before reducing the heat and leaving to cook covered for another 3 minutes.

Ingredients

4 tbsp Olive oil, 8 units King trumpet mushrooms

To make the marinade, blend the shiro miso, lemon juice, tamari soy sauce and maple syrup until smooth and deglaze the mushrooms with it. Immediately remove the frying pan from the heat, toss the mushrooms in the marinade and then remove from the pan.

Ingredients

4 level tbsp Shiro miso, 1 tsp Lemon juice, 1 level tsp Tamari soy sauce, 1 level tsp Maple syrup or date syrup

To serve, spread a tbsp of hummus across each plate with the back of a spoon. Grease the inside of a dessert or cooking ring with oil and place in the centre of the hummus strip. Line the inside of the ring with cucumber slices and fill with the kale salad. Remove the ring, place the fried king oyster mushrooms on top and top with roasted hazelnuts.

Ingredients

4 level tbsp Hummus