Mushroom Pate with

Roasted Red Pepper Salsa

‘Drizzle this salsa over tacos or hummus for that extra sweet flavour.’

Mushrooms are a great addition to vegetarian or vegan dishes as they give a chewy texture which is very satisfying. Some mushrooms are also a rich source of vitamin D especially shitake. Vitamin D is necessary for absorbing calcium. The courgette strips are rolled into cylinders with the delicious mushroom pate and topped with the red pepper salsa to add a sweet taste to this yummy pate.

Serves 1

• 12 mushrooms


• 1 clove of garlic


• 2 shallots


• 2 red peppers


• 2 courgettes


• 2 tablespoons of olive oil

Directions

1. Slice mushrooms of your choice roughly, add some finely diced garlic, shallots and a little thyme.

2. Place mushroom mix in a pot with a drop of water.

3. Sauté until mushrooms are cooked through.

4. Place in a blender (including the juices). Pulse to a coarse pate consistency.

5. Roast some red bell peppers in the oven until the skin blisters.

6. Cover peppers in a bowl so that the skin will peel off.

7. Dice the peppers and add a little olive oil to them.

8. Peel strips of courgette with a potato peeler and cook for five seconds in boiling water.

9. Refresh in cold water and pat dry.

10. Place a dollop of mushroom pate on the courgettes strips and roll into cylinders. Drizzle with the red pepper salsa.