1.Preheat grill (broiler) to high.
2.To make herb salad, heat a large non-stick frying pan over medium heat; cook cumin, sunflower and chia seeds, stirring, for 2 minutes or until seeds are toasted, transfer to a small bowl. Add remaining ingredients; toss to combine.
3.Heat oil in a large non-stick frying pan over high heat; cook mushrooms, thyme and chilli, stirring occasionally, for 4 minutes or until browned lightly. Add garlic; cook for 1 minute or until fragrant. Remove from heat, stir through juice. Season with pepper to taste. Cover to keep warm
4.Cut bread 2cm from the base lengthways, you will need 175g of bread (save the upper portion for another use). Place bread base on a large oven tray; grill for 1 minute or until toasted lightly. Rub warm bread with extra garlic clove.
5.Top bread with mushrooms and juices; top with salad. Cut in half to serve.