INGREDIENTS:

500g white button mushrooms, wiped clean

1 zucchini, sliced into ribbons (use a peeler)

4 small-medium beetroots, tops removed

1 can chickpeas, drained

4 eggs

100g rocket

1 avocado (cut into qtrs., drizzle with lemon juice)

2 tbsp. olive oil

Salt and pepper

Turkish pide or grilled flat bread, to serve

Marinade:

4 tbsp EV olive oil

2 tbsp. aged balsamic vinegar

1 tsp Dijon mustard

Salt and pepper

Handful torn basil leaves

Pickled Carrot:

200g carrots, peeled and julienned

1 cup water

1/2 cup white vinegar

1-2 tbsp sugar

1 tsp salt (use warm water to dissolve salt and sugar, add vinegar and mix well. Soak carrots 20 mins)

Garnishes:

Fresh herbs mint, basil, parsley or dill

Black sesame seeds

Lemon cheeks


METHOD:

  1. Preheat oven to 180°C. Place beetroots on a large piece of foil, drizzle with olive oil and salt and pepper and wrap into parcels. Place on oven tray and oven roast until beetroots are just cooked through (30-45 mins).
  2. Allow to cool. Peel beetroot skin and slice into quarters or eighths. Set aside in a bowl and drizzle with a little more olive oil and extra seasoning.
  3. Meanwhile, cook eggs in boiling water for 7 mins and refresh under cold running water. Peel and set aside.
  4. For mushroom marinade, whisk together the olive oil, balsamic vinegar, mustard, salt and pepper. Add sliced mushrooms and basil and coat well. Set aside.
  5. Serve using 4 shallow bowls. Place in small groups around inside edge of bowls, the chickpeas, zucchini slices, beetroots with rocket underneath, mushrooms, pickled carrot and avocado. Place eggs cut side up. Drizzle with a good amount of extra virgin olive oil, salt and pepper, black sesame seeds and fresh herbs. Serve with a lemon cheek and wedge of grilled bread.