It was hot, I had been walking all afternoon and I craved something meaty that I could eat with my hands and really get my teeth into. If I could eat bread and red meat, a toothsome burger in a pillowy white bap would push the button, however one quick trip to the shops later and I decided on this digestible alternative.
Portobella Prawn Sandwich
(serves one hungry lady)
zest and juice of 1/2 lemon
1dsp runny honey (I used lavender honey)
soy sauce (or tamari for avoiders of wheat)
3tbsp wholegrain mustard
2 large Portobella (field) mushrooms
200g tiger prawns (pre-cooked for extra speed)
1/2 hass avocado, sliced
Mix the lemon zest and juice with the honey, a generous shaking of soy sauce and the mustard. Season with black pepper to your liking and pour over the prawns and leave to marinate.
Meanwhile, get a griddle or grill very hot. Remove the stem from the mushrooms and brush both sides of the caps with a little sesame oil. Grill each side until cooked.
Remove the mushrooms and if using a griddle pan, briefly toss in the prawns to heat them through (or flash fry in a non-stick frying pan).
Put one mushroom on a plate, cap side down and fill with as many prawns as you can. Top with a couple of slices of avocado and some leaves. Top with the other mushroom and drizzle with any remainder dressing.
Accompany with any prawns that oozed out of the mushroom sandwich and some extra salad leaves to mop up the juices.
N.B. I had a few spears of asparagus that needed eating and so had griddled them along with the mushrooms and prawns. The dressing suprisingly really added to the char-grilled asparagus and I'll definitely dress it that way again. I do love it when one happens upon flavour combinations by accident.