Grilled Goodness with an Asian twist
Rich in both, good calories and flavour, this dish delivers a luxurious Oriental twist.
Ingredients:
• 100 g Aviko Super Mash Homemade
• 2 avocados
• 150 g mixed mushrooms, e.g. shiitake, chanterelle, king oyster mushroom
• 1 baby pak choi
• 1/2 tbsp sesame seeds
• 2 tbsp soy sauce
• 1 tbsp white wine vinegar
• 2 tbsp créme fraiche
• 2 tbsp green herb oil
• Handful of spinach
• Red onion rings, strips of red bell pepper and coriander to garnish
Method
Preparation: 30 minutes
- Cut the avocados in half. Remove the pit and skin. Place the avocados with the mushrooms on the barbecue or in the grill pan. Also add a few leaves of the pak choi. Grill the vegetables until they have nice grid marks and are al dente.
- In the meantime, make the sauce: Toast the sesame seeds in a dry (sauce) pan until golden brown. Remove 1/2 tbsp sesame seeds from the pan and set aside for garnish. Add the soy sauce, vinegar and crème fraiche and stir until smooth.
- Prepare the mashed potato according to the instructions on the packaging. Add the herb oil and stir until smooth.
- Spoon the sauce onto 4 plates. Add the spice puree. Divide the grilled vegetables and spinach on top. Sprinkle with the reserved sesame seeds and garnish with the red onion, red pepper and coarsely chopped coriander.
Tip: In the summer, replace the grilled mushrooms with summer vegetables such as bell peppers, aubergine and zucchini.