What happens when Laura Miller and Chef Guy Turland of Bondi Harvest meet up to go on an adventure? Well, you're just going to have to watch to find out.
3 lemons, halved
2 tablespoons chia seeds
2 tablespoons maple syrup
2 cups sparkling water
2 fresh mint sprigs
Squeeze lemon juice directly into jug.
Add chia seeds, maple syrup and sparkling water, stir to combine.
Divide into 2 mason jars with fresh mint sprigs.
4-6 garlic cloves, peeled
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
1/4 cup olive oil
1 cup fresh mushroom, roughly chopped + Juice of 1 lemon, 1 tablespoon olive oil, 1 teaspoon white wine vinegar and 1/2 cup fresh mixed herb leaves; mint, parsley, oregano
2 slices vegan bread, thinly sliced + Grape tomatoes, to garnish
Preheat oven to 350F.
Transfer butternut squash cubes and garlic cloves to parchment-lined baking sheet, drizzle with oil.
Season squash with salt and pepper then sprinkle with rosemary and thyme. Toss to combine.
Roast squash for 20-30 minutes, or until softened.
Allow squash to cool and reserve until ready to use.
In a bowl, add mushrooms and squeeze fresh lemon juice directly into the bowl and drizzle mushrooms with olive oil and vinegar; toss to coat the mushrooms.
Add the fresh herb leaves, using your hands to massage them into the mushrooms.
Allow mushrooms to marinate for 5-10 minutes.
Using a fork, smash 3-4 forkfulls of squash onto each slice of bread.
Top with 1-2 spoons of pickled mushrooms
Garnish with whole grape tomatoes.