Mushrooms and ancient grain salad
If you're finding your healthy New Year's resolutions have started to wane, try this mushroom and grain salad that is sure to get your body back on track!
1 packet superblend (fibre) – freekeh, green and yellow lentils and beans
80ml (⅓ 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. 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.
Recipe courtesy of Australian Mushrooms.