This is less of a recipe, more of a few foods, cooked in a way to provide a full flavour for anyone, even those who don't like to eat those healthy green foods! This is an inexpensive recipe, easy to put together and quick to prepare. It will have you feeling like you are in a restaurant! The hummus I have used here is homemade to a very easy recipe, which I will upload in the future. The edible flowers came in my weekly organic veg box by Good Earth Growers, local to Plymouth. I recommend buying a veg box to reduce waste and eat seasonally which is great for the environment and your health! It also supports small farms and the local economy. Send me a message for more information about this.
Cooking Time: 15 Minutes
Serves: 2
Ingredients:
Portobello Mushrooms - 2 Large
Asparagus - Bunch (8-10)
Cucumber - 1/3rd
Garlic Cloves - 4 Medium Sized
Kale (chopped) - Half a plate
Lettuce - Half a plate
Tomatoes - Handful
Hummus - 2 Tablespoons
Vegan Cheese (preferably soft) - 2 Tablespoons
Edible Flowers (optional) - 3 or replace with equivalent such as cress
Olive Oil to Cook With
Method:
1) Begin first by cooking the mushrooms and asparagus. To save time, I find it easier to cook these in the same pan. Splash a small amount of oil in the pan and put on a medium to high heat. Wash the mushrooms and place them in the pan as they are. Bend the asparagus to snap off the dry, coarse ends and place these in the pan as well. Allow to cook for about 5-8 minutes, moving regularly as so they don't burn. Asparagus tastes nice when it is slightly undercooked so that it still has a slight bite to it. However, cook to preference. You can optionally add a pinch of salt or extra garlic granules here to bring flavour. Be mindful of your salt intake, recommended daily intake is between 3-6g.
2) Whilst that is cooking, begin to prepare the salad on the plate. Simply by washing and chopping it as you please. Add a spoonful of hummus onto the side or on the top as a dressing.
3) Once cooked, remove the mushrooms and asparagus from the pan and place on the plate. Add cheese to the top of the mushrooms. Option to add fresh or dried chives on top of the cheese for extra flavour.
4) Using the leftover oil, reduce to a low to medium heat and begin to cook the chopped garlic. Once the garlic begins to cook, add the kale. Optionally add more oil dependent on how much you have used already and how much is left. Remember that a small amount of oil can contain a lot of calories with a relatively small amount of nutritional benefit.
5) Allow the kale to cook until it begins to shrink and soften, but still maintains its shape. Option to add any spices such as paprika or cayenne pepper to bring more flavour to the dish. Serve on the plate and enjoy!
Tag me in pictures of your creations on instagram! @_thewellnessspace :)
Love Always,
Lottie
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