Taco with black bean mole, roasted kale and crispy fried oyster mushrooms, topped with MIDSUMMER® HOT SALT

Serves 6

Ingredients:

2 tbsp rapeseed oil

300 g oyster mushrooms

Black bean mole:

2 tsp rapeseed oil

2 shallots, finely chopped

1 garlic clove, finely grated

1 tsp mild chilli powder, e.g. piment d’Espelette

½ tsp ground cinnamon

1 tsp ground coriander

400 g cooked black beans

50 g dark chocolate, grated

1 tsp vegetable stock powder

1 tbsp diced tomatoes

Roasted kale:

120 g kale or cavolo nero

4 small garlic cloves

50 ml rapeseed oil

sea salt and freshly ground black pepper

Method:

• Begin with the black bean mole.

• Heat the oil in a frying pan at medium to high heat, add onions and garlic and fry stirring frequently until softened.

• Add the spices and stir, then add the black beans with the grated chocolate, vegetable stock and tomatoes.

• Cook, stirring frequently for about 10-15 minutes to reduce it to a thick sauce.

• Preheat the oven to 120°C.

• Cut off the stem of the kale if it is thick and woody (this can vary from one sort to another, and depending on maturity, but as a rule it should be removed).

• Put the kale leaves and garlic on a baking tray and drizzle oil over them.

• Sprinkle with salt and pepper.

• Roast in the middle of the oven for 20 minutes.

• Take the roasted leaves out of the oven and transfer to a wire rack with baking parchment underneath to catch any excess oil.

• Peel the oyster mushrooms into ½ cm strips.

• Put a frying pan on high heat and add some oil.

• When it starts to smoke add the mushrooms.

• Fry them for 10-15 minutes until they are crisp and golden.

• Put aside and clean out the frying pan.

• Put the frying pan back on high heat and fry the tortillas on each side for a couple of minutes to get colour and soften

• Spread one tablespoon of black bean mole on each tortilla.

• Place some kale and mushrooms on top.

• Serve with 6 tortillas, finely chopped chives and MIDSUMMER® HOT SALT

-Recipe by Martin Nordin