mat osv.

Ingredients

500g field mushrooms

1/3 cup finely chopped spring onion +2 Tbs for garnish

1 tsp olive oil

1 tsp sumac

1 tsp paprika

2 tsp cumin

1/2 cup water

1 tsp salt

250g green beans, trimmed

3 cups hummus

2 Tbs finely chopped parsley

1 Tbs lemon zest

2 Tbs sunflower seeds, toasted

(optional: 4 pita breads)

Directions

Brush any dirt of the mushrooms and roughly chop into 2 cm chunks. Put a large pan on medium heat and once hot add the mushrooms, oil, spring onion, sumac, paprika and cumin. Toss around the pan then turn the heat down and move the mushrooms around slowly until starting to caramelise. Add the water and half the salt in 2 batches, allowing it to evaporate in between additions.

Once the second batch of water has evaporated add the green beans, toss with the mushrooms and continue to cook for 2-3 minutes over a low heat.

Spread 2/3 cup of hummus over each plate, then place the mushrooms and green beans on top. Finish with the parsley, lemon zest and sunflower seeds. Serve with the pita breads if using.