Preheat your oven to 220°C. Tear or slice the mushrooms into roughly 1cm chunks. Spread them out on a large baking tray. Sprinkle over the cumin, coriander, and sesame seeds. Drizzle with olive oil, season generously with salt, and toss to coat. Roast for 25–30 mins, or until golden and crisp around the edges.

Rinse the rice under cold water until the water runs clear, then drain well. Blitz the spinach, water, garlic and butter in a blender until smooth and vibrant green. Tip the rice into a medium saucepan, pour over the spinach mixture, and bring to a boil. Cover with a tight-fitting lid, reduce the heat to the lowest setting, and cook for 12 mins. Turn off the heat and leave to steam for 10 mins. Fluff with a fork, mix through any settled spinach, and cover again for 5 mins. Season to taste.

Bring a medium saucepan of water to the boil. Lower in the eggs and boil for 7 mins. Transfer immediately to a bowl of ice water for a couple of minutes, then peel. Roll the eggs gently in toasted sesame seeds until fully coated.

Mix the dressing. In a small bowl, whisk together the kimchi brine, honey, peanut butter and vinegar. Slowly whisk in olive oil to emulsify. Season generously with salt and black pepper.

Divide the green rice between containers. Top with roasted mushrooms and a sesame egg. Serve with the kimchi peanut dressing on the side.