Breakfast: Grilled King Oyster Mushrooms on Raw Red Cabbage

This is also one of our breakfast regulars, though it makes a pretty good course for fancy dinner. I was inspired by a dish I ate at London’s Gate Restaurant.

Ingredients

(for 2)

• 2 cubs red cabbage, fresh, raw, thinly shredded
• 1 Lime
• 1 big carrot, finely grated
• 1/4 cup sunflower seeds
• 3–4 King Oyster Mushrooms, sliced, diagonally
• 4 Tbsp Green Herb Sauce
• Salt
• Olive oil

Method

1 For the salad
Toast sunflower seeds in a dry cast iron pan until lightly golden
Combine cabbage and carrot, add salt, oil and lime juice, kneed for a minute or so.
Mix sunflower seeds into salad.

2 Mushroms
Lightly brush the mushrooms with oil and grill in a griddle plan until they have nice stripes and they have turned shiny rather than raw/dry (you’ll see).

3 Plate
Cabbage-carrot salad, mushrooms on top, drizzle with green her sauce.
Serve with bread.

njoy