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Crunchy Warm Mushroom Salad Serves 4Preparation time: 10mins Cooking time: 5mins Ingredient 100g/4oz rocket, spinach and watercress leaves 1 avocado, peeled, stoned and sliced 1 orange pepper, deseeded and sliced 225g/8oz smoked mackerel fillets, skinned and flaked 30ml/2tbsp olive oil 60ml/4tbsp mixed seeds such as pumpkin, sunflower and Sesame 1 (250g) pack large flat mushrooms, sliced 1 clove garlic, crushed 1 red chilli, deseeded and sliced zest and juice 1 lemon salt and freshly ground black pepper Method
Place the leaves in a large serving bowl, add the avocado, pepper and flaked mackerel. Set aside. Heat 15ml/1 tbsp of the oil in a large frying pan, add the seeds and cook, stirring for a couple of minutes until the seeds are toasted. Transfer to a piece of kitchen paper to drain. Add the remaining oil to the pan, add the mushrooms and sauté over a high heat for 4mins, until nicely browned. Stir in the garlic, chill, sauté for 1 minute. Then add the lemon zest and juice and seasoning to taste. Toss the hot mushrooms and toasted nuts and seeds into the salad leaves and toss well to mix. Serve straight away. |
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