Garlic Balsamic Mushroom Salad Bowl

Serve 2, Prep and Cook 40 minutes

3 cloves garlic, minced 2 tbsps balsamic vinegar 3 tbsps olive oil

3 sprigs of fresh thyme 500g white button or brown

mushrooms Wooden skewers,

pre-soaked in water

SALAD

1 zucchini, sliced

1 red bullhorn pepper, sliced

in half with seeds removed Olive oil, for cooking

2 cups brown rice & quinoa

mix, pre-cooked

1 handful salad greens 1 handful snow pea shoots 1 cucumber, thinly sliced

2 tbsps red cabbage

sauerkraut, shop-bought 1-2 carrots in different colours,

shaved

1 tbsp pinenuts, toasted 1 tbsp parsley, roughly chopped

1 Combine the minced garlic, balsamic vinegar, olive oil and thyme into a mixing bowl, stir to combine. Slice the mushrooms in half or into 3 slices if they are large. Add them to the marinade and toss to coat. Set aside to marinate for 10 minutes.

2 Heat up a barbecue to medium heat.

3 Toss the sliced zucchini and bullhorn pepper with some olive oil. Place on the grill side of the barbecue. Once char marks appear and the vegetables start to soften, turn and grill the other side for a few minutes. Remove and set aside. Once cooled down, roughly slice up the bullhorn pepper. 4 Thread the marinated mushrooms onto wooden skewers and place them on the flat barbecue plate. Once the mushrooms start to caramelise and lightly char gently turn them over and cook the other side for a few minutes. Remove and set aside.

5 To arrange the salad bowls, start with adding the rice and quinoa mix to the base followed by the salad greens, snow pea shoots, the grilled, sliced zucchini and peppers. Add the rest of the salad ingredients, sprinkle over the toasted pine nuts and parsley. Serve.

Australian mushrooms are not only great tasting but packed with many health benefits. Rich in vitamin B and D, they help boost immunity levels – perfect for any meal!