Two giant Portobello Mushrooms
1/2 a sweet potato - chopped into chunks
1/2 a cucumber - chopped
1 Tomato, chopped
1 Grated Carrot
1/2 cup Pine Nuts
1/2 Avocado, flanned
Grape seed Oil
Salt and Pepper
Pre-heat your oven at 180 degrees. Prepare your sweet potato on a baking tray with some grape seed oil, salt and rosemary. Place high up in the oven and leave to cook for half an hour.
Prepare your portobello mushrooms on a separate tray in the same way. You can use vegan butter instead of grape seed oil if you like! Makes sure you leave a nice sprig of rosemary on them so the flavors settle in.
After about twenty minutes, put the portobello mushrooms in the oven also - but on a "grill" setting. Leave them to have a nice ten minutes or so under the grill. The sweet potato can still be cooking while you do this (though keep checking that they will be cooked in time!) In a small pan on the stove, put your pine nuts on a LOW heat and let them brown.
Meanwhile - prepare your salad on a plate! Lay out your washed spinach, cucumber, tomato, avocado and grated carrot.
Finally - put your cooked sweet potato and amazing, oozing mushrooms on top and finish off with the pine nuts. Can you say: DELICIOUS?!