Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 6 people
Difficulty level: 3 out of 4
17 Ingredients
Number of servings
6
- 1 clove garlic, thinly sliced
- 1 red capsicum, deseeded, thickly sliced
- 1 yellow capsicum, deseeded, thickly sliced
- 1 eggplant, sliced into 1cm rounds
- 3/4 cup mint leaves, torn
- 3/4 cup parsley leaves
- 375grams Swiss brown mushrooms, quartered
- 375grams button mushrooms, halved
- 1/4teaspoons ground cumin
- 1 lemon, juiced
- 1/4 cup tahini
- 4 slice sourdough bread (to serve)
- 1tablespoons black chia seeds (to serve)
- 100grams goat’s cheese
- 2/3 cup extra virgin olive oil
- 2tablespoons thyme leaves, picked
- 1teaspoons honey
Nutrition per serving
1950kJ / 467Cal
1950 Kilojoules or 467 Calories
22% of daily energy intake*
Protein
11.9grams
Fat
37.0grams
Carbs
20.2grams
Sugars
6.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Whisk together honey, ground cumin and tahini with 1/4 cup water until smooth to make the dressing ingredients. Season to taste and set aside.
Step 2 of 5
Combine garlic, 1/3 cup oil, lemon juice and 1/2 cup water in a large frying pan. Bring to the boil over medium-high heat. Add the mushrooms and thyme and simmer for 10 minutes.
Step 3 of 5
Using a slotted spoon, transfer mushrooms to a bowl. Return liquid to boil, then simmer until reduced by half. Pour liquid over mushrooms. Set aside.
Step 4 of 5
Preheat a chargrill pan or barbecue over medium-high heat. Brush the capsicum, eggplant, and bread with remaining oil. Cook until vegetables and the bread are lightly charred. Spread goat’s cheese on toasted bread.
Step 5 of 5
Combine vegetables, parsley, and mint on a large platter. Drizzle with dressing, sprinkle with chia seeds and serve with toast on the side.
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