Miso Mushrooms with Kale and Butterbeans

I love adding miso to mushrooms – I think it creates such an exquisite flavour combination. Especially when combined with the butterbeans and tahini dressing. Serves 2 / 20 minutes GF NF

200 grams button

mushrooms, sliced 1 teaspoon miso paste 1 tablespoon olive oil 1 teaspoon soy sauce or

tamari

6 stalks kale, finely chopped

ACV Tahini Dressing (see

recipe below) 400-gram can butterbeans,

drained and rinsed

1 cup microgreens 2 tablespoons sesame seeds

Heat a pan over high heat. Add mushrooms, miso paste, olive oil and soy sauce or tamari. Cook for 10 minutes until soft.

In a medium-sized bowl, toss the kale with the ACV Tahini Dressing and massage through (this will soften the kale). Add the butterbeans, microgreens and miso mushrooms and top with sesame seeds.

Hot tip: Chickpeas are a great alternative to butterbeans.

ACV Tahini Dressing

1 tablespoon tahini 1 tablespoon apple cider

vinegar 1 tablespoon honey or maple syrup

Place all ingredients in a small bowl and whisk to combine.