for 4 person

Sunflower seed cream

200 g	sunflower seeds
½ dl	water
¼ tsp	salt
1 tin	chickpeas (approx. 120 g), rinsed, drained
2 tbsp	lemon juice
1 tbsp	olive oil
1	garlic clove, squeezed
	salt and pepper to taste

To marinate the mushrooms

5 tbsp	olive oil
3 tbsp	dandelion spread
2	garlic cloves, squeezed
3 tsp	dried rosemary
2 tsp	sweet paprika
2 tsp	ground cumin
2 tsp	chilli flakes
400 g	oyster mushrooms
½ tsp	salt
8	wooden skewers, soaked in water

Charcoal/gas/electric grill

8	corn tortillas

Tacos

2 stick	celery, thinly sliced
4	mini cucumbers, cut into slices
½ tbsp	lemon juice
½ tbsp	olive oil
	salt and pepper to taste
½ bunch	coriander, roughly chopped
4 tbsp	fried onions

How it's done

Sunflower seed cream

Dry-roast the sunflower seeds in a pan. Place in a mixer or food processor together with the water and salt, then puree for approx. 5 mins. until the mixture is creamy. Add the chickpeas, lemon juice, oil and garlic, puree thoroughly once more, season.

To marinate the mushrooms

Combine the oil and dandelion spread with the garlic, rosemary and spices. Mix the mushrooms with the marinade, leave to infuse for approx. 15 mins. Season the mushrooms with salt and thread onto the skewers.

Charcoal/gas/electric grill

Cover and grill the skewers over/on a medium heat (approx. 200°C) for approx. 15 mins., turning occasionally. Grill the tacos for approx. 1 min. on each side. Slide the mushrooms off the skewers, pull apart using two forks.

Tacos

Mix the celery, cucumber, lemon juice and oil, season. Spread the sunflower cream over the tortillas, add the mushrooms and vegetables, top with the coriander and fried onions.

Show complete recipe