WARM MUSHROOM PINE NUT BABY SPINACH SALAD
This is one of my favourite recipes from my book, Seasons to Share which heroes our Vitamin D rich Mushroom. It’s hearty and brings all the right flavours together. It’s one of the those salads that actually gets better with age – which sounds awful, but all I mean by that is that it’s great for leftovers the day after!
A small side of seaweed boosts your nutrient intake for the day too.
WARM MUSHROOM AND PINE NUT SALAD WITH BABY SPINACH
Serves 4 as as side
GF : DF : SF : V
3 tablespoons olive oil
400g mixed mushrooms such as oyster, shiitake, shimeji, brushed clean
40g pinenuts, toasted
40g sesame seeds, toasted
100g bok choy, trimmed and finely sliced
1 tablespoon dried wakame, soaked in water for a few minutes then drained
30g baby spinach leaves
2 spring onions, finely sliced, white part only
1 tablespoon lime juice
1/2 teaspoon finely chopped birds eye chilli
1 tablespoon olive oil
1 teaspoon apple cider vinegar
2 teaspoons tamari
1/2 garlic clove, crushed
sea salt and freshly ground black pepper
Garnish with microherbs or coriander leaves
Drop oil into a large frypan, warm on medium heat and add mushrooms. Cook mushrooms over high heat, ensuring they are evenly coated with the oil for 2 minutes. Remove from heat and allow to cool ever so slightly, then add half the pine nuts and sesame seeds and stir gently. Arrange half the bok choy, baby spinach and onions on a serving plate, top with half the mushroom mixture and repeat the process, finishing with a sprinkle of the remaining pinenuts and sesame seeds. Whisk dressing together then drizzle over the salad and serve.