Cashew carrot romesco on toasted sourdough with pickled mushrooms & smashed avo

Vanessa Lewis

Try this with Simon's nut and Seed Bread

For the marinated mushrooms marinade

¼ cup	Lemon juice
1	Garlic clove, minced
1 Tbsp	Chopped Italian parsley
6	Basil leaves, sliced
1 Tbsp	Italian parsley, finely chopped
¾ cup	Extra virgin olive oil
1 pinch	Chilli flakes
1 pinch	Salt
1 tsp	Worcestershire sauce
2 cups	Mushrooms, small and whole, cleaned and stems removed (Main)

For the smashed avocado

2	Ripe avocado (Main)
1 Tbsp	Spring onion, finely sliced
1 Tbsp	Lime juice
1 pinch	Smoked paprika
¼	Oranges, use the zest only

For the cashew carrot romesco

2 medium	Carrots, cut into chunks (Main)
1 Tbsp	Extra virgin olive oil
1 sprinkle	Himalayan salt, or Murray River pink salt
¼ cup	Cashew nuts
1 small	Garlic clove
1 Tbsp	Sherry vinegar, or red wine vinegar
½ tsp	Smoked paprika
¼ tsp	Chilli flakes

Directions

For the marinated mushrooms marinade

1. Combine all the marinade ingredients in a bowl and combine thoroughly.
2. Add the mushrooms then stir gently to coat, cover and refrigerate overnight.

For the smashed avocado

1. Cut the avocados in half and scoop out the flesh into a bowl.
2. Add the onion, lime juice, smoked paprika, orange zest and some salt to your taste.
3. Using the back of a spoon, roughly smash the avocado until chunky but spreadable.

To assemble

4 slices of toasted sourdough

1. Spread some of the romesco over the sourdough and top with the smashed avo and mushrooms.

For the cashew carrot romesco

1. Preheat oven to 180C.
2. Line an oven tray with baking paper.
3. Toss the carrots in the extra virgin olive oil and sprinkle over salt.
4. Roast in the oven till soft and caramelised.
5. Transfer to food processor and add all other ingredients.
6. Process till smooth, season to taste.