Grilled portobello burgers
These vegetarian grilled portobello burgers are a great alternative to your usually meaty burger. Plus, they're ready in just 15 minutes and under 300 calories.
Glazed portobello, edamame hummus and radish salad
as a starter or light meal
Easy
Prep:
Cook:
This is a light summery meal that looks impressive and is really vibrant on the plate: earthy portobellos against verdant edamame hummus
Skip to ingredients
EDAMAME HUMMUS
- 250g shelled edamame
- 60g tahini
- 1 large lemonzested and juiced to make 60ml
- 1 garlic cloveminced
- 30ml extra-virgin olive oilplus extra to serve
GLAZED PORTOBELLOS
RADISH GINGER SALAD
- 100g radishesfinely diced
- 20g pickled sushi gingerminced
- 15g corianderfinely chopped
- 1 tsp pickled sushi ginger brine or vinegar
Nutrition: per serving
- kcal614
- fat44g
- saturates6g
- carbs24g
- sugars19g
- fibre13g
- protein24g
- salt4g
Method
step 1
If using frozen edamame, briefly cook them first, either in a pot of boiling water or in the microwave. Put in a bowl of iced water to retain the bright green colour.
step 2
Blitz the edamame in a food processor along with the tahini, lemon zest and juice, garlic and 1 tsp of salt. When smooth, drizzle in the oil and a few ice cubes, or 45-60ml of iced water, to emulsify the hummus – try using 2-3 ice cubes and 1 tbsp of water to help the blades work efficiently.
step 3
To make the mushrooms, put the oil in a hot pan and sear the mushrooms for 5-10 mins until they’ve released their moisture and started to crisp up. In a small bowl, mix together the remaining ingredients and tip it in the pan, deglazing the mushrooms. Give the mushrooms a gentle mix as the sauce evaporates, then take off the heat.
step 4
To make the salad, put the ingredients in a bowl and mix well. Adjust the seasoning as needed but note that sugar and acidity should come from the pickled ginger and brine. To serve, spread the hummus over a platter or two plates. Top with the mushrooms and add the radish salad and a drizzle of oil.
