lunch · vegetarian · vegan · dairy-free
Sesame crunch wedge
Iceberg wedges under browned king oyster mushrooms and a lemony soy yogurt dressing, with toasted sesame seeds, diced cucumber and a drizzle of chile crisp. Vegan, for two.
- Time
- 25min
- Steps
- 5
Ingredients
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Allergens
Contains soy and sesame.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
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
Toast the sesame seeds in a dry pan for 2 minutes. Dice the cucumber and blot it dry with a towel.
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5
Spoon the yogurt dressing over the cut sides of the wedges, add the mushrooms, cucumber and sesame seeds, and drizzle the chile crisp over both plates.
