Ingredients
8 thick slices sourdough bread
500g portobello mushrooms, thickly sliced
2 bunches asparagus, trimmed
2 tblsps extra virgin olive oil
Fresh mint laves and cracked black pepper, to garnish
Mint Tahini Sauce
1/2 cup tahini
1/2 cup Greek yoghurt
1 cup fresh parsley leaves
1 cup fresh mint leaves
2 green spring onions, chopped
2 cloves garlic, crushed
1/4 cup lemon juice
Method
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To make sauce, place all ingredients in a blender. Blend until nearly smooth.
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Heat a lightly oiled barbecue grill plate or non-stick grill pan over a medium to high heat. Add sourdough in two batches. Cook on each side until lightly browned. Remove.
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Drizzle mushrooms and asparagus with oil. Season with salt and pepper. Add mushrooms to the same hot grill. Cook, turning occasionally for about 8 minutes, or until tender. Remove. Cover.
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Add asparagus to a hot grill. Cook, turning occasionally, for about 3 minutes, or until tender.
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Serve mushrooms and asparagus on sourdough. Spoon over sauce. Garnish with mint and pepper.