TRUFFLE MUSHROOM PANZANELLA

Directions

1. Heat the oven to 200 celsius. Tear or cut mushrooms into even sized pieces, mix with 1 tbsp coconut oil, a pinch of salt, black pepper & thyme. Spread out on a baking tray lined with parchment paper and roast for 25 minutes.
2. While the mushrooms are roasting prepare the rest of your ingredients. Tear your bread, mix with a tsp coconut oil, spread on a lined baking tray lined and toast for about 10 minutes until they start to become crispy and become golden. Once ready set aside.
3. Make the cashew cream, blend all ingredients in high speed blender until smooth- about 2 minutes. Taste for seasoning and transfer to a jar or serving dish, this will make more than you need for the salad but it keeps well and is a great condiment to have in the fridge!
4. Finely chop the kale and massage with a tablespoon of olive oil and the juice of half and a lemon.
5. Peel and slice your shallots and cut your cauliflower into bite size pieces. Heat a small frying pan, add 2 tbsp coconut oil. Add the shallots and cook for about 3-5 minutes until they become crispy but careful they don’t burn. Transfer to a plate lined with kitchen roll. In the same pan add your cauliflower and a splash of water. Cook for about 10 minutes, you want the cauliflower to begin to golden on the outside and soften slightly but remain crunchy. You may need to add a splash more of the coconut oil and water if the pan becomes too dry. Transfer the shallots, cauliflower and bread to the bowl with your kale, season and mix.
6. Once the mushrooms are ready, remove from the oven transfer to a bowl and mix with 1 clove grated garlic and your white balsamic, then transfer to mix through with your kale.
7. To serve take a tablespoon of the truffle cream and smudge across your serving plate. Top with salad and a sprinkle of sunflower seeds.