Marinated mushroom salad recipe
Spruce up your boring salads with some harissa-marinated forestiére mushrooms, or other wild mushrooms of your choice. Pair this tasty salad with sourdough croutons and crisp salad leaves. This salad features a lively citrus dressing, making this a substantial main meal for lunch or dinner.
See method- Serves 4
- 15 mins to prepare and 20 mins to cook
- 212 calories / serving
- Vegan
- Vegetarian
- Dairy-free
Ingredients
For the salad
- 2 tbsp olive oil
- 1 heaped tsp harissa spice mix
- 250g (8oz) forestiére mushrooms, wiped clean
- 40g (1 1/2oz) blanched almonds
- 3 slices day-old sourdough bread, torn into bite-sized pieces
- 100g (3 1/2oz) baby leaf rocket salad
- 150g cherry tomatoes, quartered
- 1/2 small red onion, thinly sliced
For the citrus dressing
- 2 tbsp extra virgin olive oil
- juice and finely grated zest of 1 small lemon
- ½ tsp cumin seeds
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Shop ingredientsEach serving contains
- Energy
- 880kJ 212.0kcal
- Fat
- 15g
- Saturates
- 2g
- Salt
- 0.3g
- Sugars
- 3g
of the Reference intake
Carbohydrate 13.8gProtein 6.1gFibre 3.3g
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Method
- Preheat the oven to gas 5, 190°C, fan 170°C. Mix together half the olive oil with the harissa spice mix. Brush the mixture over the mushroomcaps, place in a roasting tin, gill-side up, and roast for 20 minutes until tender.
- Meanwhile, put the bread in a freezer bag with the remaining oil, twist the top and shake the bag to coat the bread in the oil. Tip the bread out onto a roasting tray and bake for 10–15 minutes, turning once, until crisp.
- Put the almondson a roasting tray and toast for 10–15 minutes until starting to turn golden. Mix together the ingredients for the dressing, season and leave to one side.
- Place the salad leaves on a serving plate and top with the tomatoes, red onion and croutons. Spoon the dressing over the salad, toss to combine, then top with the mushrooms and toasted almonds.
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