Mushrooms Recipe

Mushroom, Sweet Potato & Chickpea Salad

April 15, 2016

Mushroom, Sweet Potato & Chickpea Salad 0 5 0

Australian MushroomsBy Australian Mushrooms  , , ,   , ,     , , , ,

  • Prep 1 hr 20 mins
  • Cook 40 mins
  • 1 hr 20 mins

    40 mins

    2 hrs

  • Serve 4 Servings

Ingredients

100ml olive oil

1 tbs lemon juice

2 tsp honey

200g button mushrooms

200g Swiss brown mushrooms

1 large orange sweet potato, peeled, cut into 2.5cm pieces

1 tsp each ground cumin & coriander

400g can chickpeas, rinsed & well drained

1 cup almond kernels

100g beans, trimmed

100g baby spinach

Directions

1Preheat oven to 240°C or 220°C fan forced. Whisk ¼ cup oil, lemon juice and honey in a large bowl, season to taste. Add mushrooms and stir to coat. Cover and refrigerate for 1 hour to marinate.

2Line 2 roasting pans with baking paper. Arrange sweet potato in one pan, drizzle with ½ the remaining oil, season to taste. Cook for 20 minutes. In a large bowl combine remaining oil with cumin, coriander, chickpeas and almonds and stir to coat. Spoon mixture into second roasting pan. Place pan in the oven on the shelf under sweet potato and cook a further 12-15 minutes or until sweet potato is golden and almonds roasted. Cool to room temperature.

3Blanch beans in a saucepan of boiling water until bright green. Drain and refresh in iced water. Pat dry and cut into 3cm lengths.

4Spoon the marinated mushrooms onto a large platter. Add sweet potato, chickpeas, almonds, beans and spinach. Toss gently to combine and serve.

00:00