DIRECTIONS
STEP 1
Preheat the oven to 220ºC (200ºC with the hot function air) (on gas - up to degree 9).
STEP 2
Beat the egg on medium-sized bowl. Add the cheese, olives, walnuts, cumin seeds, flour and oil, and mix everything carefully.
STEP 3
Pour the mixture evenly into the inverted caps of the portobello mushrooms. Put them to bake for about 20 minutes, until golden brown.
STEP 4
Meanwhile, prepare the carrot salad. Grate the carrots in a medium bowl.
STEP 5
Drizzle them with olive oil and lime juice. Add the nigella seeds and salt, and mix well. Serve the mushrooms on top of the salad.
I recommend preparing it according to the BDS recipe.
