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Marinated mushroom salad 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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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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