Mushroom and Coriander Brunch

Mushroom and Coriander Brunch

INGREDIENTS:

• Mushrooms: Chopped

• Spinach

• Plum Tomatoes

• Fresh Coriander

• Fresh Lime

• Fresh Garlic (2 cloves)

• Chilli Oil

METHOD:

Head some oil in a pan. (Can be any oil, I use rapeseed). Crush the garlic cloves and add to the pan for a minute.

Add the chopped mushrooms and whole plum tomatoes and put the lid on. Keep heat low. Once mushrooms are almost done add in your spinach.

Add salt, pepper and a handful of fresh coriander to the pan. Toast some bread.

Once cooked, serve on toast with another handful of fresh coriander. Squeeze some fresh lime juice and drizzle some chilli oil on top and enjoy!