- Serves: 2
- Cooks In: 15 minutes
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Ingredients
20 button mushrooms, halved
240g chickpeas
Extra virgin olive oil spray
2 tsp paprika
2 tsp chilli flakes
Salt and pepper
1 large carrot, shredded
1 cup of red cabbage, sliced finely
1 cup of rocket leaves
½ an avocado
2 tbs of pepitas (pumpkin seeds)
Dressing
1 tbs of tahini
1 tbs of water
Juice from ½ lemon
1 small clove of garlic
Pinch of salt
Method
1
Heat a small saucepan to med-high heat, spray lightly with cooking oil. Add mushrooms, 1 tsp paprika and 1 tsp chilli flakes. Sauté for 5 mins, tossing occasionally. Season with salt and pepper.
2
Wipe down saucepan with paper towel. Repeat Step 1 using chickpeas instead of mushrooms.
3
In a jar, mix the ingredients for the tahini dressing. Shake well to ensure a smooth, creamy consistency.
4
Arrange half the rocket, red cabbage, carrot, button mushrooms, chickpeas, pepitas and avocado in each serving bowl, keeping ingredients separate. Drizzle with tahini dressing and enjoy!
Ingredients
20 button mushrooms, halved
240g chickpeas
Extra virgin olive oil spray
2 tsp paprika
2 tsp chilli flakes
Salt and pepper
1 large carrot, shredded
1 cup of red cabbage, sliced finely
1 cup of rocket leaves
½ an avocado
2 tbs of pepitas (pumpkin seeds)
Dressing
1 tbs of tahini
1 tbs of water
Juice from ½ lemon
1 small clove of garlic
Pinch of salt
