lunch · vegetarian · vegan · dairy-free
Chile crisp apple wedge
Iceberg wedges under browned king oyster mushrooms and a lemony soy yogurt dressing, with tart apple matchsticks and a drizzle of chile crisp. Vegan, for two.
- Time
- 25min
- Steps
- 5
Ingredients
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Allergens
Contains soy.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cut the iceberg into two wedges through the core. Rinse them under a thin stream of water, shake off the excess and leave them cut side down to drain.
-
2
Slice the king oyster mushrooms lengthwise into thin strips and toss them with the oil and smoked paprika. Cook in a skillet over medium-high heat for 3–4 minutes per side, until browned.
-
3
Whisk the soy yogurt with the lemon juice until pourable. Stir the chile crisp in its jar before measuring so each spoonful gets both oil and crunchy bits.
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4
Core the tart apple and cut it into thin matchsticks just before serving, then toss it with a spoonful of the yogurt so the cut surfaces are coated.
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5
Spoon the rest of the yogurt dressing over the cut sides of the wedges, add the mushrooms and apple, and drizzle the chile crisp over both plates.
