Shaved Mushroom Salad on Sourdough with Tahini Drizzle
An appetizing salad with tahini, celery and cottage cheese
Ingredients
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
Instructions
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!