Mushroom and Ancient Grain Salad

December 4, 2017

Mushroom and Ancient Grain Salad 0 5 0

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  • Prep 10 mins
  • Cook 20 mins
  • 10 mins

    20 mins

    30 mins

  • Serve 4-6 as salad

Ingredients

1 packet superblend (fibre) – freekeh, green and yellow lentils and beans

80ml (1/3 cup) extra virgin olive oil

2 punnets Swiss Brown Mushrooms, cleaned, quartered

2 lemons, zest finely grated, juiced

1 red onion, halved very finely shaved

1 bunch coriander, finely chopped, including the stems

80g pine nuts, toasted

200g feta, optional

Salt and pepper, to season

Directions

1Cook the grain blend according to packet instruction, then drain, set aside and cool.

2Meanwhile, heat 1 tbsp oil in a large frying pan over medium-high heat. Cook the mushrooms for 5 minutes or until golden and cooked. Season with salt and pepper. Turn off the heat and allow to cool.

3Combine the lemon zest and juice with the onion in a large bowl. Add the remaining oil, cooled grain blend, mushrooms, coriander and pine nuts and toss to combine.

4Season well with salt and pepper. If using, top with the feta to serve.

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