Serves 4

15ml avocado oil
250g white button mushrooms, thickly sliced
45ml hoisin sauce
400g cooked brown rice
2 baby cos lettuces, leaves separated
2 fresh corns, cooked and grilled
1 red pepper, roasted and sliced
1 avocado, sliced
1 can black beans, drained
45ml olive oil
15ml rice wine vinegar
salt and milled black pepper

To Serve:
fresh coriander leaves
lime wedges
gluten-free chips or nachos

Heat the oil in a pan and fry the mushrooms for 3 minutes. Add the hoisin sauce and cook for 2 minutes. Arrange the brown rice in the serving bowls and arrange the lettuce leaves on top. Followed by the grilled mushrooms, corn, peppers, avocado and black beans. Whisk the olive oil, vinegar and salt and milled black pepper together and drizzle over the salad.