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Dinner with Rukmini
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Lime and Coriander Mushrooms with Pak Choi and Asparagus
Introduction from Rukmini Iyer
This is perfect with rice for a light dinner when you’re in a hurry. Use the big grill tray that comes as standard in your oven so you can fit all the vegetables into it in one layer.
Ingredients
Method
Preheat the grill to max. Spread out the mushrooms, asparagus and pak choi in a single layer on a large grill tray, then add the sesame oil and sea salt and mix well. Transfer to the grill for 5–10 minutes, until the mushrooms are cooked through and the greens have just wilted.
Mix the lime zest, juice, sesame oil and soy sauce together and dress the grilled vegetables with it as soon as they come out of the oven. Scatter with fresh coriander and serve with rice.
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