Mushroom Salad
Created by Tisme on October 16, 2024
- Servings: 6
- Prep Time: 20m
- Cook Time: 60m
- Recipe #43780
Ingredients
- 1/2 cup extra virgin olive oil
- 2 lemons, juiced
- 2 tablespoons pomegranate molasses
- 400 grams button mushrooms, trimmed
- 2 red capsicum, halved
- 2 yellow capsicum, halved
- 400 grams mixed heirloom cherry tomatoes
- 1/2 cup flat-leaf parsley leaves
- 1 small bunch watercress, sprigs picked
- Salt and Pepper to taste
How to Make
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Step 1: Combine the olive oil, 1/4 cup of lemon juice and the pomegranate molasses in a screw-top jar.
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Step 2: Place the mushrooms in a large ceramic bowl, pour over three-quarters of the dressing and stir well to coat; cover and refrigerate 1 hour to allow mushrooms to absorb the dressing.
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Step 3: Preheat grill on high heat; place the capsicums skin side up on a tray and grill for 5-8 minutes until skin is charred and place the capsicum in a bowl and cover with plastic wrap.
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Step 4: Cool capsicum for 10 minutes, then peel and discard the skin; slice capsicums into 2.5cm-thick strips and add to the mushroom mix.
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Step 5: Toss tomatoes, parsley and watercress through the mushrooms; arrange salad on a platter & drizzle with remaining dressing. Season to taste and serve.
Nutritional Facts
- Serving Size: 1 (307.2 g)
- Calories 685.3
- Total Fat - 65.9 g
- Saturated Fat - 24.1 g
- Cholesterol - 60 mg
- Sodium - 37.7 mg
- Total Carbohydrate - 20.8 g
- Dietary Fiber - 3.6 g
- Sugars - 10.7 g
- Protein - 7.1 g
- Calcium - 60.3 mg
- Iron - 2.2 mg
- Vitamin C - 55.5 mg
- Thiamin - 0.2 mg