Shaved Mushroom Salad on Sourdough with Tahini Drizzle

An appetizing salad with tahini, celery and cottage cheese
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Prep Time 10 minutes
Cook Time 15 minutes
Course Lunch, Salad
Cuisine Italian, South African
Servings 4


For the dressing

  • ½ cup tahini
  • ¼ cup fresh lemon juice
  • 1 clove garlic grated
  • ½ tsp ground cumin
  • 4 - 6 tbsp water smashed

For the main

  • 4 slices chunky sourdough bread
  • 2 stalks celery thinly sliced
  • ½ cup parsley leaves
  • 150 g white button mushrooms sliced very thinly
  • 2 tbsp white balsamic vinegar
  • 1 large ripe avocado
  • 2 tbsp smooth cottage cheese
  • 4 tbsp nut and seed mix lightly toasted
  • Salt and pepper to taste
  • Olive oil, for cooking


For the dressing

  • In a small bowl, whisk together the tahini, lemon juice, garlic, cumin and a good pinch of sea salt.
  • Drizzle in the water and whisk until the sauce is smooth and not too thick.

For the sourdough

  • Preheat the oven on grill.
    Brush the sourdough slices on both sides with a little olive oil.
    Season lightly with salt and pepper.
  • Place the sourdough on a baking tray and grill until both sides are lightly toasted and crisp.

For the main

  • In a medium sized bowl combine the celery, parsley, mushrooms and vinegar.
  • Drizzle in a little olive oil and season with salt and pepper.
    Toss to combine and coat everything well.
  • Smash the avocado in a small bowl with the cottage cheese and a pinch of salt.
  • Spread a quarter of the smashed avocado onto each slice of bread.
    Top with a generous pile of the mushroom and celery salad.
  • Dollop tahini sauce all over so that each bite of salad toast gets a good amount.
    Finish with a sprinkle of toasted nuts and seeds for crunch and serve!
Keyword italian, salad