Ingredients
- 350 g large mushrooms
- 1 yellow pepper
- 1 red chilli
- 1 avocado
- 1 handful lamb’s lettuce
- 1/2 handful watercress
- 1/2 handful rocket
- 1 handful baby spinach
- 6 tbsp olive oil
- salt
- freshly ground black pepper
- 2 tbsp mixed seeds; e.g. pumpkin, sunflower, pine nuts
- 1 tbsp sesame seeds
- 1 pinch sugar
- 4 tbsp white wine vinegar
- 1 tbsp finely grated lemon zest
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Method
Step 1.
Clean and slice the mushrooms. Halve the pepper, remove the seeds and cut into strips. Halve the chilli lengthways, remove the seeds and into very fine strips.
Step 2.
Halve the avocado, remove the pit, lift the flesh out of the skin and chop into bite size pieces.
Step 3.
Put the lamb’s lettuce, watercress, rocket and spinach in a large bowl. Add the pepper, chilli and avocado and toss to mix.
Step 4.
Heat 2 tbsp olive oil in a pan and fry the mushrooms for about 4-5 minutes. Season with salt and pepper. Add the mixed seeds and sesame seeds, toss and fry briefly, then set aside.
Step 5.
Divide the salad between four bowls.
Step 6.
Mix the remaining olive oil, salt, pepper, sugar and vinegar to make a dressing. Pour the mushroom mixture over the salad, drizzle everything with the dressing and serve sprinkled with lemon zest.
Serves 4.
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