8 portions                        
Time: Less than 45 minutes

Soy-pickled mushrooms
1 dl Japanese soy sauce
4 tbsp spirit vinegar, 12%
1 dl sugar
2 cm fresh ginger, thinly sliced
2 dl water
300g mushrooms (shiitake, chestnut mushrooms, button mushrooms)
1 red onion

Cauliflower purée
About 400 g cauliflower
2 tbsp crème fraiche
Salt and black pepper
About 2 tsp sesame oil

1 carrot
3 tbsp sesame seeds
100g samphire
About 50 prawns
About 1/2 dl soy pickling liquid, from the pickled mushrooms
3 tbsp oil

1. Soy-pickled mushrooms: Bring the soy sauce, spirit vinegar, sugar, ginger and water to the boil. Clean and slice the mushrooms. Peel and slice the onion into thin rings. Add the mushrooms and onion to the soy pickling liquid and bring to the boil. Allow to cool.

2. Cauliflower purée: Discard the leaves and cook the cauliflower in boiling salted water until very soft. Drain and blend the cauliflower with the crème fraiche into a smooth purée. Season with salt, pepper and sesame oil.

3. Wash and peel the carrot. Using a vegetable peeler or cheese slicer to slice the carrot into long, thin strips. Toast the sesame seeds in a dry frying pan over medium heat.

4. Drain the mushrooms and onion, saving some of the soy pickling liquid for the dressing. Remove the sliced ginger.

5. Toss the mushrooms, onion, carrot strips, samphire and prawns with the soy pickling liquid and the oil.

6. Divide the cauliflower purée into 10 small glasses and place some of the mushroom salad in each one. Top with the toasted sesame seeds.

Nutritional value per portion:
Calories: 526 kJ/126 calories
Protein: 5.3 g
Fat: 8.4 g
Carbohydrates: 5.8 g
Salt: 1.22 g

CO2e- 0-0.7 kg per person

For everyone:
Free from gluten and eggs.
Make it gluten-free: Choose lactose-free crème fraiche.
Make it milk protein free: Replace the crème fraiche with a milk protein-free alternative.