Mini mushroom skewers with sun dried tomato sauce
This is a super quick dish....the sauce is amazing....I recommend you make double the sauce as it keeps so well and you will want more of it!
Makes enough for 1 person
1 courgette, cut into 1cm rounds
1 pepper, seeds and stalk removed, cut into chunks
8 medium sized flat mushrooms, stalks removed
4 tomatoes, sliced horizontally, discard the top and bottom pieces
50g sun dried tomatoes
1T fresh thyme leaves
20g black olives
1/2 a garlic clove
2T lemon juice
Salad leaves (I used gem lettuce and red chicory)
1/2 a lemon, cut in slices
Extra virgin olive oil
A few toasted pinenuts
Heat your oven to 200c
Mix the courgette and peppers with a splash of the oil, lay on a baking tray.
Mix the tamari and 2T water in a large bowl, add the mushrooms, dip each one in the marinade and place on a baking tray.
Cook the vegetables for around 15 minutes until you can put a fork in them.
Blend the sun dried tomatoes, thyme, olives, garlic, lemon juice and water with a handblender.
Mix the salad leaves, place these on your plate with the lemon slices, scatter with oil, salt and pinenuts.
Once the veggies are cooked load up your skewers with a mushroom at each end. Place them on the salad with the sauce.