Tandoori Oyster Mushroom Burger with Vibrant Green Chutney

• Heat a drizzle of sunflower oil in a large frying pan over medium-high heat.
• Add the mushrooms and place a second pan (or a heavy lid) on top so as to keep them flat, then sear for 4 – 5 minutes until golden.
• Flip and fry for 3 more minutes until evenly browned, still covered. Season to taste with salt and pepper.
• Zest and juice the lime.

• Drizzle the mushrooms with sunflower oil, then add the tandoori paste and half of the honey.
• Mix well to combine, then transfer to a parchment-lined baking sheet and roast in the oven for 10 minutes.
• In a bowl, combine the slaw mix with the extra virgin olive oil, some lime zest as preferred and half each of the honey and the lime juice.

• In a small bowl, combine the mango chutney with the mayonnaise.
• Deseed the green chili pepper* and slice several thin rings to use later as garnish, then roughly chop the rest.
• Transfer the roughly chopped chili pepper to a tall container.

*Take care, this ingredient is spicy! Use as preferred.

• Transfer the fresh herbs to the tall container, along with the cumin, the water for the sauce and half of the lime juice.
• Season to taste with salt and pepper, then use an immersion blender to process into a smooth sauce.
• Slice the cucumber into thin rounds.