Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Marinated mushroom salad recipe

4 ratings

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

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
880kj
212kcal 11%
Fat
15g 21%
Saturates
2g 9%
Sugars
3g 3%
Salt
0.3g 4%

of the reference intake
Carbohydrate 13.8g Protein 6.1g Fibre 3.3g

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 mushroom caps, 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 almonds on 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.

See more Vegan recipes