Name: Cheese and spinach mushroom bomb salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 100g fresh ricotta; 60g frozen spinach, thawed, squeezed of excess liquid; 1 garlic clove, crushed; Pinch of ground nutmeg; 20 button mushrooms; 2 eggs, lightly beaten; 250.00 ml panko breadcrumbs; Vegetable oil, for shallow-frying; 1 bunch asparagus, trimmed, halved lengthways; 117.50 gm light sour cream; 20.00 ml white balsamic vinegar; 20.00 ml chopped fresh chives; 120g bag baby French kale; 250g packet ready to eat baby beetroot, halved; 40.00 ml roasted almonds, chopped

Cheese and spinach mushroom bomb salad

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Cheesy spinach and mushroom bombs mixed with fresh kale for a delicious vegetarian salad everyone will love.

Ingredients:

100g fresh ricotta
60g frozen spinach, thawed, squeezed of excess liquid
Pinch of ground nutmeg
20 button mushrooms
2 eggs, lightly beaten
250.00 ml panko breadcrumbs
Vegetable oil, for shallow-frying
1 bunch asparagus, trimmed, halved lengthways
117.50 gm light sour cream
20.00 ml white balsamic vinegar
20.00 ml chopped fresh chives
120g bag baby French kale
250g packet ready to eat baby beetroot, halved
40.00 ml roasted almonds, chopped

Instructions:

In a bowl, mix together ricotta, spinach, garlic, and nutmeg, then season to taste. Remove stems from mushrooms, hollowing out the center. Stuff mushrooms with the ricotta mixture, pressing gently to pack it in.
In a shallow bowl, coat mushrooms one at a time in egg, then in breadcrumbs.
Heat oil in a medium frying pan over medium-high heat. Shallow-fry mushrooms in batches, flipping occasionally, until golden brown, about 4 minutes. Drain on a paper towel.
Place asparagus in a heatproof bowl and cover with boiling water. Let it stand for 2 minutes, then drain and rinse under cold water. Whisk sour cream, vinegar, and chives in a small jug and season to taste.
Arrange kale in a stunning display on a large platter. Layer with mushrooms, beetroot, asparagus, and almonds. Generously drizzle with dressing and present beautifully.

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