I also roasted some red and golden beetroot in another dish, with fennel, radish, sweet potato and lemon and lime zest. The lentils came courtesy of one of those ready packs, always a handy standby. The juice of the lemon and lime were added to the oil from mushrooms as a dressing, and I left the entirety to meld for half an hour before serving.
The puy lentils were earthy and added to the savouriness of the king oyster mushrooms... Granny smith apples added texture and a touch of acidity, and the roasted vegetables were both sweet and crunchy. For the first time in days I woke with an appetite, and raring to go! Bring on the detox - I'm ready for it now...
|King oyster mushrooms|
|The mushrooms were sliced, and dipped in porcini oil|
|Sweet potato, radish, fennel, red and yellow beetroot, and lime and lemon zest|
|The dressed dish, roasted vegetables, king oyster mushrooms and puy lentils|