Barbecued portobello mushrooms

Method

1. Pre-heat oven to 190C/gas 5. Also, make sure your barbecue is properly hot.

2. For the mushrooms, wipe the mushroom caps clean with a damp cloth and remove the stalks. Combine the sesame oil, salt, pepper, garlic, chilli flakes, ginger and coriander. Place the mushrooms flat side down and brush with the sesame oil mix.

3. Cook the mushrooms flat side down on a pre-heated barbecue for approximately 2 minutes. Turn over and drizzle the centres with the remaining sesame oil mix. Fill with mozzarella and continue to cook for approximately 5 minutes or until tender, depending on the thickness of each mushroom.

4. For the roasted baby beetroots, trim off the leaves of the beets, leaving about 2 cm of the stalk, and then cut off any straggly roots. Wash well and place on a large sheet of foil. Form a loose parcel and roast in the oven until tender, about 40 minutes. Leave to cool, then peel and cut into quarters.

5. Whisk together the fresh ginger, garlic clove, rice vinegar, soy sauce, lemon juice, sugar, sesame oil, mustard and chopped coriander to make the ginger vinaigrette.

6. For the gingered lentils, wash the lentils in a sieve under cold water.

7. Heat the oil in a saucepan and sauté the onion and garlic until soft. Add the lentils and bay leaves together with just enough water to cover them. Bring back to the boil and simmer until tender, about 15-20 minutes. When cooked, drain the lentils and dress with the ginger vinaigrette while still hot.

8. Mix the lentils with the baby beetroots and serve alongside the mushrooms with a few sprigs of coriander to garnish.

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Ingredients

For the mushrooms

4 large Portobello mushrooms, or field mushrooms
150ml Sesame oil
1 garlic clove, finely chopped
pinch chilli flakes
1 cm root ginger, peeled and grated
2 tbsp coriander leaves, chopped
300g buffalo mozzarella cheese, diced
salt and pepper, to taste

For the baby beetroots

400g baby beetroots
4 tbsp Olive oil
1 tbsp sea salt

For the vinaigrette

2 cm piece Ginger, peeled and grated
1 garlic clove, crushed
60ml rice vinegar
1 tbsp Soy sauce
½ tbsp lemon juice
1 tbsp white sugar
125ml Sesame oil
2 tsp Dijon mustard
2 tbsp coriander leaves, chopped
coriander sprigs, to garnish

For the gingered lentils

225g Puy lentils
3 tbsp Sesame oil
1 Spanish onion, finely chopped
2 garlic cloves, finely chopped
2 Bay leaves

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