Mushrooms are a natural source of antioxidants and are such a versatile vegetable. Simply serve this fresh salad with crusty bread.
Serves: 4
Preparation time: 10 minutes
Cooking Time: 5 minutes
What You’ll Need:
- 100g/4oz rocket,spinach and watercress leaves
- 1 avocado,peeled,stoned and sliced
- 1 orange pepper,deseeded and sliced
- 225g/8oz smoked mackerel fillets,skinned and flaked
- 30ml/2tbsp olive oil
- 60ml/4tbsp mixed seeds such as pumpkin,sunflower and Sesame
- 1 (250g) pack large flat mushrooms,sliced
- 1 clove garlic,crushed
- 1 red chilli,deseeded and sliced
- zest and juice 1 lemon
- salt and freshly ground black pepper
What To Do:
- Place the leaves in a large serving bowl,add the avocado,pepper and flaked mackerel and set aside.
- Heat 15ml/1 tbsp of the oil in a large frying pan. Add the seeds and cook,stirring for a couple of minutes until the seeds are toasted. Transfer to a piece of kitchen paper to drain.
- Add the remaining oil to the pan,add the mushrooms and sautÈ over a high heat for 4mins,until nicely browned. Stir in the garlic and chilli and sautÈ for 1min. Then add the lemon zest and juice and season to taste.
- Toss the hot mushrooms and toasted nuts and seeds into the salad leaves and toss well to mix. Serve straight away.