This mushroom and ancient grain salad recipe is perfect for a healthy lunch on its own or even as a side salad for dinner.
Ingreadient:
- 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
Direction:
- Cook the grain blend according to packet instruction, then drain, set aside and cool
- 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
- Meanwhile, 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. Season well with salt and pepper. If using, top with the feta to serve
