Marinated mushroom salad recipe

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  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 212 calories / serving
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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.

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.

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  • 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 (5oz) 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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  • Energy 882kj 212kcal 11%
  • Fat 14.7g 21%
  • Saturates 1.8g 9%
  • Sugars 3g 3%
  • Salt 0.3g 4%

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

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