Mushroom Harvest Bowl isn’t just the perfect summer salad, but loaded with all the goodness nature has to offer.
🔸1 cup apple cider vinegar
🔸1 cup water
🔸1 Tbsp black mustard seeds
🔸2 Tbsp sea salt
🔸2 Tbsp sugar
🔸1 small head cauliflower, cut into florets / 300g cauli blossom florets
🔸1 avocado, pitted
🔸¼ cup olive oil
🔸2 Tbsp lemon juice
🔸2 Tbsp blood orange juice
🔸2 Tbsp fresh basil leaves, chopped
🔸½ garlic clove, grated
🔸½ cup – ¾ cup cold water
🔸Salt and pepper, to taste
Harvest bowl ingredients:
🔸8 brussel sprouts, sliced in half
🔸Salt, to taste
🔸2 Tbsp butter
🔸250g white button mushrooms, sliced
🔸1 Tbsp soy sauce
🔸2 cups baby spinach
🔸1 cup cooked wild & brown rice mix
🔸½ cup purple cabbage, shredded
🔸½ cup edamame beans, steamed
🔸½ cup pickled cauliflower / cauli blossom
🔸2 Tbsp toasted mixed seeds
🔸Blood orange wedges, to serve
For the pickled cauliflower:
🔸Put all the ingredients except the cauliflower in a medium sized saucepan.
🔸Mix and bring to the boil.
🔸Place cauliflower in a large heatproof jar. Pour over the hot pickling liquid.
🔸Allow to cool in the jar and then seal and keep in the fridge.
(Pickle can be made up to a week before)
For the avocado dressing:
🔸Combine all the ingredients in a blender and season lightly.
🔸Blend until creamy, adding extra water if necessary to reach a smooth consistency.
🔸Transfer to a jar and keep in the fridge for serving.
To assemble the bowls:
🔸Toss the brussel sprouts with some olive oil and salt.
🔸Place in a cast iron pan on medium high heat.
🔸Cook until charred on their cut side and tender. Set aside.
🔸In the same pan add the butter and when sizzling add the mushrooms.
🔸Sauté until the mushrooms release their liquid and are golden brown.
🔸Switch off the heat and pour over the soy sauce and toss.
🔸Season with black pepper.
🔸Divide the baby spinach as a base amongst the two bowls.
🔸Working in little pockets divide the rice, purple cabbage, edamame beans, pickled cauliflower, charred brussel sprouts and mushrooms evenly.
🔸Sprinkle everything with the toasted seeds.
🔸Serve with a wedge of blood orange and the avocado dressing on the side.