Summer mushroom salad
This salad is light and refreshing. It's perfect for lunch or dinner, and especially for mushroom lovers.
lets get
cooking
- 400g mushrooms (I use Australian Vitamin D Mushrooms)
- Trimmed 2 red capsicum
- Halved 2 yellow capsicum
- Halved 400g mixed heirloom cherry tomatoes
- ½ cup flat-leaf parsley leaves
- 1 small bunch watercress, sprigs picked
- 1/2 cup extra virgin olive oil
- 2 tbs pomegranate molasses*
- 2 lemons, juiced
Combine olive oil, 1/4 cup lemon juice and pomegranate molasses in a screw-top jar. Put mushrooms in a large ceramic bowl, pour over 3/4 of the dressing and stir to coat. Cover and refrigerate 1 hour to allow mushrooms to absorb the dressing. Preheat grill on high heat.
Place capsicums skin side up on a tray, grill for 5-8 minutes until skin is charred. Place capsicums in a bowl and cover with plastic wrap. Cool 10 minutes, then peel and discard the skin. Slice capsicums into 2.5cm-thick strips and add to the mushrooms.
Toss tomatoes, parsley and watercress through the mushrooms.
Arrange on a platter, drizzle with remaining dressing. Season to taste and serve.
* Pomegranate molasses is a sweet, thick syrup used in Middle Eastern cooking. It is available from deli’s and selected supermarkets.Click here for more information about Australian Vitamin D Mushrooms
