Mushroom Grain Bowls with Green Goddess Dressing

Serves 4-6





  • 1 cup plain Greek yoghurt
  • 1 cup packed fresh herbs
  • (chives, coriander, parsley and dill work very well together)
  • ¼ cup spring onions, chopped
  • Juice of 1 lemon
  • 1 small clove garlic, roughly chopped
  • Pinch sea salt flakes
  • Freshly ground black pepper


Quick pickled cauliflower:

  • 300g cauliflower florets
  • 1 cup apple cider vinegar
  • 1x cup water
  • 1 Tbsp sea salt flakes
  • 1x Tbsp sugar



  • 4 cups mixed grains, cooked (farro, spelt, barley & wild rice work very well together)
  • 2 Tbsp olive oil
  • 2 cloves garlic, finely minced
  • 500g mixed mushrooms, white buttons, portabellinis & baby buttons
  • 170g fresh asparagus spears, very lightly blanched
  • 110g shelled edamame beans
  • Zest & juice of 1 lemon
  • ½ cup spring onions, thinly sliced
  • Fennel fronds or fresh dill, to serve
  • Salt and pepper, to taste




For the dressing:

  • Combine all of the ingredients in a blender, food processor or nutribullet.
  • Process until smooth, adding a splash of ice cold water to thin it out until desired consistency.
  • Taste, to adjust salt and pepper.
  • Scrape into a jar and keep in the fridge.


For the pickled cauliflower:

  • Combine vinegar, water, salt and sugar in a small saucepan and bring to the boil.
  • Slice off the pretty top bits of the cauliflower florets and discard the thick stems (Use stems in a soup or stir fry!)
  • Add trimmed cauliflower to a heat-proof jar or bowl. Pour over the pickling liquid and allow to cool. Place in the fridge until ready to serve.


For the bowls:

  • Heat oil and butter in a large frying pan over medium-high heat.
  • Add garlic and cook until fragrant. Add mushrooms and cook, tossing them often until just tender and golden brown. Season.
  • In a large mixing bowl add the grains, mushrooms, asparagus spears, edamame beans, lemon zest, lemon juice and spring onions. Toss.
  • Spoon into bowls. Scatter over some pickled cauliflower.
  • Top with fennel fronds or dill and finally a generous drizzle of green goddess dressing.


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