Hope you guys are well and ready for the weekend ahead! We are going to the beach one last time today and then getting ready to return home. We are both sad as we’ve had a really nice holiday and we wish it wasn’t coming to an end, but we are also missing Tina big time and the thought of seeing her sweet furry face again makes us both really happy.
Despite the fact that she has probably had a blast over the past two weeks – she got to enjoy a massive garden at Duncan’s cousin’s house, where she does not get bullied and where she can explore all day long (and she probably got fussed over a fair bit too as Sydney loves her) – she is bound to be put out when we finally take her home and she will be standoffish for a good few hours too. Cats, eh? ‘How dare you have a life beside me, hooman??! Isn’t running around with a string in your backyard so that I can chase after it sufficiently relaxing for you??!’ Today’s recipe is a small yet mighty Asian-inspired mushroom sandwich, which I wish we had on hand to take to the beach right now. Although we’ve been making the most of the amazing Greek summer produce and our tiny kitchen facilities and have been eating like kings, we are both missing Asian flavours after 2 weeks of tomatoes, olives, zucchinis, peppers and capers. We look forward to a few days of brown rice, mushrooms or tofu with Asian pickles and some spice. This simple sandwich has a lot of these flavours and it’s perfect to take to the beach, on a road trip or to work.
1 carrot ½ English cucumber 10 radishes a few strands of sushi ginger (or fresh ginger, grated) ½ cup / 120 ml rice wine vinegar 2-4 tbsp sugar or maple syrup, adjust to taste ½ tsp salt
REMAINING INGREDIENTS
8 slices of quality bread or 4 rolls (GF if needed) 1 ripe avocado 50 g / 1.5 oz fresh spinach fresh coriander / cilantro leaves Sriracha mayo, shop-bought or homemade
ASSEMBLY
