Name: Grilled mushroom and goat's cheese salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 113.75 gm olive oil; 2 garlic cloves, thinly sliced lengthways; 8 small flat mushrooms, stalks trimmed; 120g mixed salad leaves; 1 small radicchio lettuce, leaves separated; 1 small cos lettuce, leaves separated; 75g packet croutons; 150g goat's cheese, crumbled; 2 lemons, juiced; 57.50 gm walnuts, toasted, roughly chopped

Grilled mushroom and goat's cheese salad

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Ingredients:

113.75 gm olive oil
2 garlic cloves, thinly sliced lengthways
8 small flat mushrooms, stalks trimmed
120g mixed salad leaves
1 small radicchio lettuce, leaves separated
1 small cos lettuce, leaves separated
75g packet croutons
150g goat's cheese, crumbled
2 lemons, juiced
57.50 gm walnuts, toasted, roughly chopped

Instructions:

In a jug, whisk together 1/4 cup of oil with garlic. Brush mushrooms with the oil mixture. Preheat a barbecue plate or chargrill over high heat. Cook mushrooms for 3 minutes on each side or until just tender. Transfer to a plate and let cool for 10 minutes before serving.
Place a bed of mixed salad leaves and lettuce on a large platter. Add mushrooms, croutons, and cheese on top.
In a screw-top jar, shake together 1/2 cup of lemon juice, walnuts, 1/4 cup oil, salt, and pepper until well combined. Drizzle over salad, season with pepper, and serve.

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