Pan seared Balsamic Field Mushrooms

INGREDIENTS

3 field mushrooms

1 hand full of cherry tomatoes (around 6-9)

2 Tb organic hummus

3 teaspoons of organic goats cheese.

1 small avocado cheek.

Pierce each cherry tomato, slightly with a small knife Remove stalks from mushrooms Slice avocado into 3 wedges.

Place almond oil in a non-stick pan and pop the mushrooms in, facing down for 1 minute.

flip the mushrooms and pour the balsamic vinegar into each mushroom, filling each one.

Add the rest of the balsamic to the pan itself with the tomatoes, stirring occasionally.

Cover and cook for one - two minutes on a medium to high heat.

Spread some organic hummus down the middle of a square plate, corner to corner.

Gently place roquet leaves on top.

Pop mushrooms bottom up in a row, on top of the roquet and hummus.

Place a teaspoon of goats cheese into each mushroom.

Place avocado wedges on the remainder of the plate, with 1/2 teaspoon of almond butter and 2-3 cherry tomatoes on top.

Season with fresh black pepper and sea salt.