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Marinated Mushroom Salad

Yields46 Servings

 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
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.

Nutrition Facts

Servings 0