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Kensington Court Mews, London, W8 5DR


September 23, 2020
Serves: 1
Prep Time: 20 minutes
  1. Heat the oven to 180C.
  2. Sauté the mushrooms over a medium heat with a little bit of extra virgin olive oil until they are cooked through.
  3. Place the kale in a bowl with the apple cider vinegar and use your hands to rub it into the leaves. Massage the kale for about a minute being quite firm so as to break it down, then set it to one side.
  4. Place the pumpkin and sesame seeds on a baking tray and toss in some extra olive oil and ground cumin. Then roast in the oven for 5 mins.
  5. Next make the dressing by combining all the ingredient in a high-speed blender and blend until smooth. You may need to add some water to reach your desired consistency.
  6. Toast your bread and rub with the garlic clove then cut into bite sized pieces.
  7. Pour the dressing over the kale, massaging it in with your hands and letting it soften even more. Top with the mushrooms, avocado, bread and cumin toasted seeds. Enjoy!


  • 150g chestnut mushrooms
  • 1 large handful of kale, stalks removed, rinsed and torn into pieces
  • 1 tbsp apple cider vinegar
  • 1 tbsp pumpkin seeds
  • 1 tbsp sunflower seeds
  • 1 tsp ground cumin
  • 1 slice of brown seeded gluten free bread
  • 1 garlic clove
  • ½ ripe avocado, cut into bite sized pieces


  • 1 palm sized serving cashew nuts
  • 2 tbsp sunflower seeds
  • 1 tbsp extra virgin olive oil
  • 1 tbsp nutritional yeast
  • 50ml almond or oat milk
  • Squeeze of lemon

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