500g mixed cultivated mushrooms, sliced into similar sizes for even cooking
1 Tbsp olive oil
3 Tbsp balsamic vinegar
1 Tbsp soy sauce
2 cloves garlic, finely minced
½ tsp dried oregano
125g tenderstem broccoli, ends trimmed
150g fine green beans, ends trimmed
Juice and zest of 1 lemon
4 cups cooked ancient grains of choice, warmed
(Spelt, barley, black and white quinoa make a lovely mix)
Salt and pepper, to taste
Micro herbs, for garnish
Preheat oven to 200˚C, fan on.
Add your mushroom mix to a large mixing bowl.
Drizzle over the olive oil, balsamic vinegar, soy sauce, garlic and oregano.
Season with some black pepper as the soy is salty.
Toss well, coating every piece of mushroom in the seasoning.
Place on a large baking tray, well spaced out.
Roast for ± 7 minutes until just tender and juicy.
When done, keep mushrooms on the roasting tray and keep the mushroom roasting liquid that will have been released while cooking.
This will form a delicious dressing.
While the mushrooms are roasting, bring a pot of salted water to the boil.
Blanch the broccoli and then the green beans until bright green and just cooked through.
Using tongs, drain the veg and place them in a large mixing bowl.
Add the lemon zest and the juice of half the lemon.
Season with salt and pepper.
Mix to dress the beans and broccoli all over.
Plate the ancient grains on a serving platter.
Dress with the remaining lemon juice.
Top with the roasted mushrooms and blanched green beans and broccoli.
Layer the veggies in a nice visual mix and then drizzle the residual mushroom cooking liquid as a dressing over everything.
Garnish with micro herbs and enjoy!