Ingredient List - Download here.

Marinated cauliflower & mushrooms

Marinade ingredients

¼ cup lemon juice
1 garlic clove, minced
1 tablespoon chopped Italian parsley
6 leaves of basil sliced
1 tablespoon marjoram finely chopped
¾ cup extra virgin olive oil
Pinch of chilli flakes
Pinch of salt
1 teaspoon Worcestershire sauce

2 cups whole small mushrooms, cleaned & stems removed
1 cup cauliflower florets

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

Kūmara

4 large Orange (Beauregard) Kūmara

1. Pre heat your oven 200°C
2. Slice the kūmara into the thickness of sandwich slice, about 2cm thick
3. Bake on an oven tray (lined with baking paper), turning every five minutes until browned on the surface and soft in the middle, for approximately 20 - 30 min. Remove from the oven and set aside

Smashed Avocado Ingredients

2 ripe avocados
1 tablespoon finely sliced spring onion
1 tablespoon lime juice
Pinch of smoked paprika
Zest of ¼ of an orange
Salt to taste

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

Garnish Ingredients

1 orange (1/4 zest for smashed avocado) skin & pith removed and cut into segments
1 jar (300g) of marinated goats cheese or feta (if using feta check the saltiness, you may wish to use a little less)
9 cherry tomatoes cut in half

Assembly

1. Warm the kūmara in the oven
2. Divide the smashed avocado onto each piece of kūmara
3. Top with marinated mushrooms and cauliflower
4. Garnish with orange segments, cherry tomatoes and marinated goats cheese
5. Toss rocket lettuce in 2 tbsp of mushroom marinade and serve a small bunch on each plate beside the kūmara toast

Recipe image courtesy of Tastefully Tash