Print Options:

Mushroom and Ancient Grain Salad

Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

 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
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.

Nutrition Facts

Servings 4