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Summer Mushroom Salad

Yields6 ServingsPrep Time1 hr 20 minsCook Time15 minsTotal Time1 hr 35 mins

 1/2 cup extra virgin olive oil
 2 lemons, juiced
 2 tbs pomegranate molasses*
 400g button mushrooms, trimmed
 2 red capsicum, halved
 2 yellow capsicum, halved
 400g mixed heirloom cherry tomatoes
 ½ cup flat-leaf parsley leaves
 1 small bunch watercress, sprigs picked

Combine olive oil, 1/4 cup lemon juice and pomegranate molasses in a screw-top jar. Put mushrooms in a large ceramic bowl, pour over three-quarters of the dressing and stir to coat. Cover and refrigerate 1 hour to allow mushrooms to absorb the dressing.


Preheat grill on high heat. Place capsicums skin side up on a tray, grill for 5-8 minutes until skin is charred. Place in a bowl and cover with plastic wrap. Cool 10 minutes, then peel and discard the skin. Slice capsicums into 2.5cm-thick strips and add to the mushrooms.


Toss tomatoes, parsley and watercress through the mushrooms. Arrange on a platter, drizzle with remaining dressing. Season to taste and serve.

Nutrition Facts

Servings 6