Sunflower Greens Salad

Ingredients list for Sunflower Greens Salad

• 5-6 Oyster mushrooms
• 6-8 Cherry tomatoes
• 1 cup Sunflower micro greens
• 1 Mandarin
• 1/2 tablespoon Butter
• a pinch Dried mixed herbs
• to taste Salt
• as required Crushed black peppercorns
• as required Balsamic dressing
• 1 small Beetroot peeled and thinly sliced
• 1 small Radish peeled and thinly sliced
• 8-10 Walnuts toasted
• 2-3 slices Multigrain bread
• for garnish Edible flowers

Method

1. Remove the stalk of mushrooms and chop roughly.
2. Halve cherry tomatoes and mix with the mandarin segments.
3. Heat butter in a non-stick pan. Add dried mixed herbs, chopped mushrooms, pepper and salt, toss well.
4. For serving, drizzle the balsamic dressing on a plate. Arrange the sautéed mushrooms, mandarin segments, cherry tomatoes, beetroot slices, radish slices, toasted walnuts and sunflower micro greens.
5. Tear the bread slices and put it over the greens, garnish with some fresh edible flowers and serve.