Thyme Grilled Mushrooms
[Vegan]

To Make the Salsa:

1. Preheat your broiler. Roughly half the tomatoes, peel and quarter the red onion, chop the deseeded chili into large chunks, peel and smash the garlic cloves, and place everything into a large baking dish.
2. Drizzle with olive oil and season well with salt and pepper. Place under the hot broiler for 8-15 minutes (depending on the strength of your broiler) until everything is browning and bubbling and the tomatoes have softened. Remove and set aside to cool. While the tomatoes cool, make the slaw.
3. Once the salsa ingredients have cooled slightly, remove the tomatoes from the pan and place on a cutting board, then scoop the rest of the ingredients into a small blender and pulse to combine just slightly. Chop the tomatoes roughly and combine everything in a bowl.

To Make the Slaw:

1. Thinly slice a few small bulbs of fennel (remove the tough core for larger bulbs). Place in a bowl with chopped parsley, cilantro, spring onion and fennel seeds. In a small bowl whisk together olive oil, lemon juice, and brown rice syrup until well combined and then pour over the slaw. Season well with salt and pepper.

To Make the Mushrooms:

1. Preheat your bbq or grill pan. Clean the mushrooms with a damp tea towel to remove any dirt and cut off the stems. Whisk the oil, lemon juice, fresh thyme leaves, and salt and pepper in a bowl. Brush the caps of the mushrooms with the thyme marinade and place brushed side down on the grill.
2. Cook on high for 5 minutes, brushing the mushrooms with more marinade as they cook, then flip and grill for another 5 minutes. The mushrooms should be soft and juicy. Remove from pan and set aside.
3. Lastly, if using, slice 4 whole grain rolls in half, brush with olive oil and place cut-side down on the grill to toast.
4. Once golden bring to the table with the mushrooms, salsa, and slaw.