Did you know mushrooms help prevent cancer in males and females if included in our daily diets? October is the South African Mushroom Farmers' Association's yearly Power of Pink campaign. Throughout October they encourage consumers to go into any Pick n Pay nationwide and buy the pink punnet of mushrooms so that they can donate R1 of every punnet sold to those who need help. So here's a delicious mushroom recipe to inspire you to go out and grab a pink punnet.
Serves 6
INGREDIENTS
Herb dressing
1 cup mixed herbs (basil, coriander & parsley work well)
3 Tbsp olive oil
3 Tbsp plain yoghurt
3 Tbsp lemon juice
1 Tbsp honey or maple syrup
2 tsp Dijon mustard
Salt and pepper, to taste
Grilled vegetables
2 large portabello steaks
400g portabellini mushrooms, sliced in half
1 red onion, sliced into thick rounds
2 pearl onions, sliced in half
1 head of romaine / cos lettuce, sliced in half
100g / 1 bunch asparagus spears
6 small courgettes, sliced in half
6 baby eggplant, sliced in half
6 patty pans, sliced in half
Olive oil
Salt and pepper, to taste
Micro herbs and crunchy fresh radish, for serving
METHOD
For the dressing
In a blender, combine all the ingredients.
Season to taste with salt and pepper.
Thin out with a little cold water if desired.
For the vegetables
Preheat braai or griddle pan to medium-high heat.
One vegetable at a time, toss in a drizzle of olive oil and season with salt and pepper.
Grill in batches. Flipping once, until tender and lightly charred.
To get really defined grill marks press the vegetables down using a metal spatula as you place them on the griddle pan / braai.
Serve the mixed grilled vegetables with a generous drizzle of the herb dressing
Recipe courtesy of The South African Mushroom Farmers' Association