Cashew-Carrot Romesco on Toasted Sourdough with Pickled Mushrooms & Smashed Avo

Cashew-Carrot Romesco

  • 2 medium carrots (cut into chunks)
  • 1 Tbsp extra virgin olive oil
  • Himalayan or Murray River pink salt
  • 1/4 cup cashews
  • 1 small clove of garlic
  • 1 Tbsp sherry or red wine vinegar
  • 1/2 tsp smoked paprika
  • 1/4 tsp chilli flakes

Marinated Mushrooms

  • 1/4 cup lemon juice
  • 1 garlic clove, minced
  • 1 tbsp chopped Italian parsley
  • 6 leaves of basil, sliced
  • 1 tbsp Italian parsley, finely chopped
  • 3/4 cup extra virgin olive oil
  • Pinch of chilli flakes
  • Pinch of salt
  • 1 tsp Worcestershire sauce
  • 2 cups whole small mushrooms, cleaned & stems removed

Smashed Avo

  • 2 ripe avocados
  • 1 tbsp finely sliced spring onion
  • 1 tbsp lime juice
  • Pinch of smoked paprika
  • Zest of 1/4 of an orange
  • Salt to taste
  • 4 slices of toasted sourdough

Cashew-Carrot Romesco on Toasted Sourdough with Pickled Mushrooms & Smashed Avo

Cashew-Carrot Romesco

  1. Preheat oven to 180C
  2. Line a oven tray with baking paper
  3. Toss the carrots in the extra virgin olive oil and sprinkle over salt
  4. Roast in the oven till soft and caramalised
  5. Transfer to food processor and add all other ingredients.
  6. Process till smooth, season to taste
Marinated Mushrooms
  1. Combine all the marinade ingredients in a bowl and combine thoroughly.
  2. Add the mushrooms and then stir gently to coat, cover and refrigerate overnight
Smashed Avo
  1. Cut the avocados in half and scoop out the flesh into a bowl.
  2. Add the onion, lime juice, smoked paprika, orange zest and some salt to your taste.
  3. Using the back of a spoon, roughly smash the avocado, until chunky but spreadable.
To Assemble
  1. Spread some of the Romesco over the sourdough and top with the smashed avo and mushrooms.