Mushroom and Asparagus with Mint Tahini Sauce

Make the most of mushrooms with this mediterranean inspired dish.

Serves 4

Prep

15M

Cook

15M

Total

30M

TIP: To chargrill bread, cook on a hot barbecue grill plate for 1 – 2 minutes on each side, or until lightly toasted. Use thin slices of prosciutto from a deli or supermarket.

Ingredients

8 thick slices sourdough bread

500g portobello mushrooms, thickly sliced

2 bunches asparagus, trimmed

2 tblsps extra virgin olive oil

Fresh mint laves and cracked black pepper, to garnish

Mint Tahini Sauce

1/2 cup tahini

1/2 cup Greek yoghurt

1 cup fresh parsley leaves

1 cup fresh mint leaves

2 green spring onions, chopped

2 cloves garlic, crushed

1/4 cup lemon juice

Method

To make sauce, place all ingredients in a blender. Blend until nearly smooth.

Heat a lightly oiled barbecue grill plate or non-stick grill pan over a medium to high heat. Add sourdough in two batches. Cook on each side until lightly browned. Remove.

Drizzle mushrooms and asparagus with oil. Season with salt and pepper. Add mushrooms to the same hot grill. Cook, turning occasionally for about 8 minutes, or until tender. Remove. Cover.

Add asparagus to a hot grill. Cook, turning occasionally, for about 3 minutes, or until tender.

Serve mushrooms and asparagus on sourdough. Spoon over sauce. Garnish with mint and pepper.

New Idea team