Mushroom and Ancient Grain Salad

  • Serves: 4
  • Preparation: 10 minutes
  • Cooks In: 20 minutes
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Ingredients

1 packet superblend (fibre) – freekeh, green and yellow lentils and beans
80ml (1/3 cup) extra virgin olive oil
2 punnets Swiss Brown Mushrooms, cleaned, quartered
2 lemons, zest finely grated, juiced
1 red onion, halved very finely shaved
1 bunch coriander, finely chopped, including the stems
80g pine nuts, toasted
200g feta, optional
Salt and pepper, to season

Method

1

Cook the grain blend according to packet instruction, then drain, set aside and cool.

2

Meanwhile, heat 1 tbsp oil in a large frying pan over medium-high heat. Cook the mushrooms for 5 minutes or until golden and cooked. Season with salt and pepper. Turn off the heat and allow to cool.

3

Combine the lemon zest and juice with the onion in a large bowl. Add the remaining oil, cooled grain blend, mushrooms, coriander and pine nuts and toss to combine.

4

Season well with salt and pepper. If using, top with the feta to serve.

Ingredients

 1 packet superblend (fibre) – freekeh, green and yellow lentils and beans
 80ml (1/3 cup) extra virgin olive oil
 2 punnets Swiss Brown Mushrooms, cleaned, quartered
 2 lemons, zest finely grated, juiced
 1 red onion, halved very finely shaved
 1 bunch coriander, finely chopped, including the stems
 80g pine nuts, toasted
 200g feta, optional
 Salt and pepper, to season

Directions

1

Cook the grain blend according to packet instruction, then drain, set aside and cool.

2

Meanwhile, heat 1 tbsp oil in a large frying pan over medium-high heat. Cook the mushrooms for 5 minutes or until golden and cooked. Season with salt and pepper. Turn off the heat and allow to cool.

3

Combine the lemon zest and juice with the onion in a large bowl. Add the remaining oil, cooled grain blend, mushrooms, coriander and pine nuts and toss to combine.

4

Season well with salt and pepper. If using, top with the feta to serve.

Mushroom and Ancient Grain Salad

Tags:

 Quick n Easy, Vegetarian

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