Ingredients:

• 10 ml – Sunflower oil
• 1 Clove – garlic, crushed
• 150 ml – Grape juice
• 700 g – button Mushrooms
• 2 – tomatoes, diced
• salt
• black pepper, freshly grounded
• 3-4 leeks, chopped
• 30 ml – Tomato puree
• 15 ml – crushed Coriander seeds
• 100 ml – chopped fresh Oregano
• 45 ml – chopped fresh coriander

Method:

1. Microwave oil on 100 per cent power for 30 seconds.
2. Add leeks and garlic, toss it to coat with oil and microwave for 2 minutes.
3. Then stir in tomato puree, grape juice and coriander seeds.
4. Microwave for another 5 minutes.
5. Add mushrooms, oregano, tomatoes, half of the fresh coriander and season it well.
6. Cover with a vented plastic and again microwave it for 2 minutes.
7. Stir and allow it to cool.
8. Refrigerate it until it becomes completely chilled.
9. Sprinkle the remaining coriander on it and serve with slices of whole-wheat bread.