- Serves: 4
- Cooks In: 15 minutes
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Ingredients
1 large lemon, rind finely grated, juiced
2 tbs chopped parsley
2 garlic cloves, crushed
3 tbs olive oil
200g cup mushrooms
200g Swiss brown mushrooms
400g gourmet* mushrooms
1 bunch asparagus
150g mixed salad leaves
400g piece baked ricotta, cut into wedges
Barbecued flatbread, to serve
*We used Oyster, Shemiji and Shiitake Mushrooms
Method
1
Combine the lemon rind, parsley and half the garlic in a small bowl and set aside. Whisk the remaining garlic with olive oil and 2 tablespoons lemon juice in a large bowl, season well with salt and pepper.
2
Halve the mushrooms and add to the bowl, stir to coat mushrooms in the marinade.
3
Preheat a barbecue plate over high heat. When hot, add the mushrooms in two batches and cook for 3-4 minutes, tossing occasionally, until tender. Remove to a plate. Trim the asparagus and barbecue 1-2 minutes until bright green and tender.
4
Arrange salad leaves, mushrooms and ricotta on serving plates. Sprinkle over gremolata. Serve with flatbread.
Ingredients
1 large lemon, rind finely grated, juiced
2 tbs chopped parsley
2 garlic cloves, crushed
3 tbs olive oil
200g cup mushrooms
200g Swiss brown mushrooms
400g gourmet* mushrooms
1 bunch asparagus
150g mixed salad leaves
400g piece baked ricotta, cut into wedges
Barbecued flatbread, to serve
*We used Oyster, Shemiji and Shiitake Mushrooms
