A "bowl" filled with sweet, nutty succulent umami-packed mouthfuls of flavour. Finish with a satisfying crunch when eating the bowl that the beetroot chickpea mushroom salad is served in.
Combine the diced truffle (if using), zest, lime juice, extra virgin and truffle infused oil, and mustard in a shaker and shake well. Allow flavours to meld for an hour or so in the refridgerator.
Wash the beetroot.
Wrap the beetroot individually in foil with a drizzle of olive oil and a small pinch of salt.
Bake the beetroot in the oven for 1 hour.
Allow the beetroot to cool for 15 minutes, unwrap, top and bottom, and slide off the skins.
Dice the beetroot into approx 1x1cm pieces.
Drain the can of chickpeas and rinse. Allow to drain and dry.
Bring a skillet or fry pan to a medium high heat. Add the 1 Tbsp of olive oil.
Add the chickpeas and finely diced garlic and sauté until just starting to brown. Be careful not to burn the garlic as it will get bitter. Set aside.
Dice and sauté the mushrooms until starting to brown.
Toss together the chickpeas, beetroot, mushrooms, parsley, and dressing.
Smear some olive oil into some oven-proof bowls and push the spring roll wrappers down into them, so they themselves take on the shape of a bowl.
Bake the spring roll wrappers in a 180 degC oven for about 10 minutes, or until the “bowls" are crisp.