Mushroom hummus bowl

4 portobello mushrooms

150 g baby button mushrooms

1 tsp smoked paprika

1 tsp ground cumin

½ tsp salt

¼ tsp black pepper

olive oil

½ cup hummus

1 cup cooked brown rice

1 Lebanese cucumber, diced

½ cup cherry tomatoes, quartered

1 cup shredded kale or baby spinach

2 tbsp pickled red onions

2 heaped tbsp Kalamata olives

¼ cup crumbled feta cheese

Preheat the oven to 180°C (fan-forced) and line a small tray with baking paper.

Place the mushrooms on the tray, spray with olive oil and toss in seasonings. Roast for 15 minutes.

If using kale, massage the leaves with 1 teaspoon olive oil and a pinch of salt to tenderise the leaves. Set aside.

Slice the portobello mushrooms into steak-like pieces and leave the baby mushrooms whole.

To serve, divide the ingredients between 2 bowls – in each, ¼ cup hummus; half the cucumber and tomatoes; ½ cup brown rice; ½ cup kale or spinach; and half the mushrooms plus their juices.

Top with the pickled onions, olives and feta cheese. Drizzle with olive oil and enjoy!

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