Name: Roasted mushroom salad
Total time: 48 min
Yield: 1
Ingredients: 8 small portobello mushrooms; 2 pears; 80 g blue cheese; 2 tablespoons shelled unsalted walnut halves; 1 lemon; 80 g radishes; 2 x 250g packets of cooked basmati & wild rice; 80 g bag of watercress, spinach & rocket

Roasted mushroom salad

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Total Time:
48 minutes

Ingredients:

8 small portobello mushrooms
2 pears
80 g blue cheese
2 tablespoons shelled unsalted walnut halves
1 lemon
80 g radishes
2 x 250g packets of cooked basmati & wild rice
80 g bag of watercress, spinach & rocket

Instructions:

- Preheat the oven to 180°C/350°F/gas 4. - Peel the mushrooms, saving the peel, and place them in a large roasting tray. - Quarter and core the pears, add to the tray, and dress with 1 tablespoon each of olive oil and red wine vinegar. - Season with sea salt and black pepper. - Turn the mushrooms stalk side up and roast for 30 minutes. - Crumble over the blue cheese and walnuts and roast for another 10 minutes. - Finely grate the lemon zest into a bowl and squeeze in the juice. - Finely slice and add the radishes and a pinch of salt and scrunch to pickle quickly. - Heat the rice in the microwave according to the packet instructions and tip onto a serving platter. - Finely chop the mushroom peel and salad leaves. - Stir through the rice with the dressed radishes and season to perfection. - Sit the roasted mushrooms and pears on top, spooning over any juices from the tray. - Serve with a drizzle of extra virgin olive oil, if desired.

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