Recipe – Power brunch

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Ingredients:

  • 4 button mushrooms
  • A handful of cherry tomatoes
  • ½ an avocado
  • 2 slices of wholegrain/multi-seed/rye bread (or any other preferred bread)
  • Olive oil (preferred amount)
  • Salt, pepper and any other preferred herbs and spices

Method:

  • Slice raw mushrooms, sprinkle some rock salt and leave to wait on the side
  • Halve the cherry tomatoes and present on the plate as desired
  • Halve the avocado and remove the stone in the middle. Foil one half and place in the fridge as soon as possible. Then, spoon out the remaining half onto the plate next to the tomatoes
  • In a pan, heat olive oil and balsamic (salt and pepper as preferred). Once warm, lightly stir fry mushrooms on low heat
  • Whilst the mushrooms are cooking, place the bread in the oven to toast or in a toaster*
  • Once the mushrooms have cooked take them off of the heat and place on the plate
  • Remove the toasted bread from the oven or toaster and also present on the plate
  • Finally, finish off the dish with a pouring of olive oil, not forgetting to add some to the tomatoes and avocado too. Add balsamic and salt and pepper to taste**

TIPS:

*I prefer to use the oven to toast the bread as it’s less likely to dry out, and the overall taste seems much more fresh

**You can also try adding agave nectar to the mushrooms or tomatoes. It seems weird to some but the taste is amazing!

  • Don’t forget to SMILE 🙂

Afiyet olsun!

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