For the dressing

75g tahini

30g miso

30ml agrve syrup

15ml sesame oil

10ml hot sauce

20ml rice wine vinegar

juice 1 orange

salt & pepper

For the slaw

1 head kale, stem removed

2 carrots, grated

4 spring onions, chopped

50g sunflower seeds

200g large Portobello mushrooms, cut into thick slices

30ml oil

salt and pepper

75ml soy

15ml rice vinegar

20g sesame seeds

Serve with crusty bread


1. Make the dressing - whisk all ingredients together

2. Make the slaw – mix all ingredients together with the dressing

3. Toss the mushrooms in oil and salt and pepper, then roast at 180°c for about 12 minutes until soft

4. Toss in the soy and vinegar

5. Serve with the slaw and bread

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