sesame salad with mushrooms

1. mix the peanut butter/sesame paste with sojasaus, rice vinegar, oil and sugar/honey

2. chop the mushrooms in dices or if they are small leave them whole, they should not be too small

This salad goes very well with chickpea pancakes with yoghurtsaus. Mix chickpea flour with water, green chili, ginger, garlic and some dried spices like cumin and curcuma. Let the batter rest for half an hour and then bake pancakes from it. In a bowl add some yogurt with lime juice, salt and pepper, cumin powder and a bit of sugar. Serve the pancakes with the salad and yoghurtsaus.

3. Mix the mushrooms with the ⅔ of the paste you made in step one and add them to an oven dish, top off with sesame seeds and put it in the oven on 200°C for about 45 minutes up to an hour, check regularly. Take them out just before they burn, they will be sticky and chewy

4. In the meantime, mix in a bowl the spinach leaves with chopped cucumber, sesame seeds and the leftover of the paste you made in step one.

5. When the mushrooms are done add them to the salad and add to taste some salt, pepper and soyasaus

1. Smash the bananas with a fork or something else in a big bowl

2. Add two spoons of peanut butter and mix well

3. Add all the other ingredients to the bowl and mix. If the consistency seems to dry add more milk and a bit of oil, if it’s too wet add some flour. It should be quite thick.

4. Chop the dark chocolate in chunks and add to the batter

5. Put a baking paper in an oven dish or a cake tin and add the batter, bake on 180°C for around 45 minutes - 1 hour