Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
3296 / 789
Fats (g)
47.4
of which saturated (g)
14.9
Carbohydrates (g)
64
of which sugars (g)
5
Fibers (g)
14.9
Proteins (g)
32.4
Salt (g)
2.4
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Make garlic cheese
Preheat the oven to 200°C/180°C fan. Peel and mince the garlic. Strip and chop the thyme. Grate the Parmesan. Add the butter, thyme and garlic to a bowl with the Parmesan. Mash with a fork.
2 Cook quinoa
Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.
3 Bake mushrooms
Meanwhile, place the mushrooms on one side of a lined baking tray. Remove the stems. Stuff the mushrooms with the garlic and cheesebutter. Roast the mushrooms in the oven for 10 min.
4 Toast
Meanwhile, in a bowl, combine the sunflower, pumpkinseeds, soysauce and oil. Once the mushrooms have baked for 10 min, place the seeds on the other side of the tray. Bake the mushrooms and seeds for 5-8 min further or until starting to brown.
5 Prep
Meanwhile, in a bowl combine the honey, Dijon, whitebalsamicvinegar, oliveoil, salt and pepper. Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon and slice it. Finely slice the radish. Toss the lollosalad in the dressing.
6 Serve
Once ready, divide the salad among plates. Spoon the quinoa over the salad. Top with the avocado and radish slices and, finally, the cheesy, garlicky mushrooms. Garnish with the toasted seeds.