GF: DF: SF: VG: V: PALEO

100g brussel sprouts, halved

1 tablespoon of olive oil

100g enoki mushrooms, washed and trimmed

Knob of butter

1 zucchini, spiralized

1/2 bunch broccoli

1/2 bunch asparagus

Sunflower sprouts

2 handfuls baby spinach

Dressing:

1 teaspoon tamari

1 teaspoon apple cider vinegar

1 tablespoon sesame oil

1 tablespoon olive oil

1 tablespoon pickled ginger, finely chopped

Heat the oil in a large frying pan over a medium heat. Add in the brussel sprouts and sauté for 3-4 minutes until softend and slightly golden. Remove from pan. Heat the butter in the pan and sauté the mushrooms for 2-3 minutes until golden in colour. Remove from pan and season with salt and pepper. Blanch the asparagus and broccoli in boiling water for 3 minutes and then drain and refresh with cold water. Whisk together dressing ingredients. Arrange the baby spinach on the bottom of the plate and then top with remaining ingredients. Pour over the dressing.