- Serves: 46
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Ingredients
1/3 cup extra virgin olive oil
1 lemon, rind finely grated, juiced
2 garlic cloves, crushed
1 tsp caster sugar
2 tsp tahini paste
400g button mushrooms
1 bunch asparagus, trimmed
150g roasted capsicum, cut into strips
1 bunch watercress, sprigs picked
1/2 cup flaked almonds, toasted
Method
1
Combine oil, lemon rind and juice, garlic, sugar, tahini plus salt and pepper in a large bowl. Whisk well to combine. Remove 1 tbs dressing and set aside. Add mushrooms to the bowl and stir to coat. Cover and refrigerate for 2 hours or until mushrooms have absorbed dressing.
2
Blanch, steam or microwave the asparagus until bright green and tender. Refresh in cold water, pat dry with paper towel and cut into thirds crossways.
3
Just before serving add asparagus, capsicum, watercress and almonds to the mushrooms and toss to combine. Arrange on a platter, drizzle with reserved dressing and toss gently.
Ingredients
1/3 cup extra virgin olive oil
1 lemon, rind finely grated, juiced
2 garlic cloves, crushed
1 tsp caster sugar
2 tsp tahini paste
400g button mushrooms
1 bunch asparagus, trimmed
150g roasted capsicum, cut into strips
1 bunch watercress, sprigs picked
1/2 cup flaked almonds, toasted
