Last night didn’t know what to make for dinner. This is what eventuated:
Mushrooms halved and sauteed with garlic slices, char roasted red capsicum slivers tossed with pasta and dressed with creamy tahini, miso, rice wine vinegar.
Rocket and cubed avocado dressed with olive oil.
The tower was topped with roasted crispy strips of lebanese eggplant and zucchini.
The plate was dressed with crispy caper crumbs, panko crumbed tofu cubes, sweet balsamic glaze.