Ingredients: (serves 4)
- 300g mini portobello mushrooms
- 120g shitake or mixed mushrooms
- 200g asparagus
- 200g pak choi
- 2 T sesame oil
- 1 tsp salt
- Zest of 1 lime plus 2 T lime juice
- 1 T sesame oil
- 1 T soy sauce
- fresh coriander to serve
Preheat the grill to max. Spread out the vegetables in a single layer on a large grill tray, then add the sesame oil and salt and mix well. Grill for 5-10 minutes until the mushrooms are cooked through and the greens have just wilted.
Mix the dressing ingredients together and pour over the vegetables as soon as they come out of the oven. Scatter with fresh coriander and serve.
Recipe contributed by Rach from Rukmini Iyer’s book, ‘The Green Roasting Tin’