8 oyster mushrooms
1 grated carrot
5 cherry tomatoes
2 handfuls of baby spinach leaves
1/2 cup of chickpeas (or 1 small jar)
2 tbsp of flaxseed
1 garlic clove (chopped)
Olive oil, as required
Sweet paprika, as required
Salt and pepper


1.In a salad bowl, mix the spinach with the grated carrots and the tomatoes cut in halves. Reserve.
2.Separately, cut the oyster mushrooms in strings. Put them in a pan with medium heated oil and let them cook.
3.Continue cooking the oyster mushrooms on medium heat for around 5 minutes. Make sure you don't move them whilst they are getting cooked.
4.After around 5 minutes (or when they start getting golden), stir them so they get cooked on the other side. This is key as, if you are continuously stirring, they will be sauteéd instead of crispy!
5.Once they are cooked, golden and crispy on both sides, put them on absorbing paper to eliminate any exceeding oil.
6.On a separate pan, hit a bit of olive oil mixed with sweet paprika for around 5 minutes. Once it's medium hot, add the chickpeas (with even more paprika!), the chopped garlic, salt and pepper.
7.Finally, mix all the ingredients in the salad bowl, add grounded flaxseed, a bit of extra virgin olive oil and sea salt on top.
8.Done! How amazing is it?

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