mushroom skewers:
300 g button mushrooms (halved)
10 g garlic (minced)
15 ml balsamic vinegar
25 ml olive oil
8 ml honey
2 tsp fresh parsley (chopped)
¼ tsp dried thyme
¼ tsp black pepper
burn cucumber saksuka:
200 g Japanese cucumber (chopped)
180 g canned chopped tomatoes
120 g green zucchini (chopped)
40 g onion (minced)
25 ml rice bran oil
20 g garlic (minced)
20 g tomato paste
½ tsp cumin powder
½ tsp coriander powder
¼ tsp sea salt
garnish:
2 tsp fresh parsley (chopped)
Portion the saksuka into a bowl on a serving plate, then lay the mushroom skewers beside it. Garnish with fresh parsley