Chicken & Pear Salad
A great warm starter with seasonal pears and chicory.
Top Tip
Pair with Doom Bar, a lighter flavoured real ale which suits this less intense dish.
Mushroom Ceviche and Avocado Tostada
Starters
Dairy-free
Vegan
Taste the freshness of this tomato sauce served with flavourful balls.
10 Servings
Ingredients
900g wild mushrooms
15ml olive oil
5g Knorr Professional Vegetable Bouillon
15g Knorr Professional Garlic Purée
3g ground black pepper
20g aji peppers
25ml coconut milk
75ml Hellmann’s Vegan Mayo
50g red onions, diced
150g tomatoes
20g coriander
350g avocado
25ml water
5g smoked paprika
500g tostada
15g coriander
Method
- To roast the mushrooms: clean and pull into large strips. Place in a bowl and toss with the olive oil, Knorr Professional Vegetable Bouillon Powder, Knorr Professional Garlic Purée and pepper. Place mushrooms in a single layer on a tray and roast for 10 mins at 180C. Set aside to cool.
- For the ceviche: blend the aji peppers, coconut milk and Hellmann’s Vegan Mayo until smooth. Fold in the onions, tomatoes and coriander. Fold in the roasted mushrooms. Chill until needed.
- For the mousse: blend all the ingredients until smooth, then set aside and keep chilled until required.
- To serve: spread avocado mousse on each tostada. Top with a portion of mushroom ceviche. Garnish with coriander. Serve 2 tostadas per portion.
