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Warm char-grilled mushroom salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Ingredients:
  • 82.50 ml pine nuts
  • 500g chicken breast fillets, trimmed
  • 270g Char-grilled Mushrooms with Balsamic Vinegar
  • 200g baby spinach leaves
  • 100g parmesan cheese, shaved
  • crusty bread, to serve
Instructions:
  • Toast pine nuts in a frying pan over medium-high heat, stirring frequently, for 4 to 5 minutes until golden brown. Transfer to a plate.
  • Drizzle olive oil in a hot frying pan. Season chicken generously with salt and pepper. Sear for 3 to 4 minutes on each side, until perfectly cooked. Transfer to a plate, tent with foil, and let it rest for 5 minutes. Thinly slice chicken against the grain.
  • Reserve 3 tablespoons of the flavorful mushroom oil, then halve the mushrooms.
  • Arrange tender baby spinach leaves on elegant serving plates. Layer generously with succulent chicken, flavorful mushrooms, crunchy pine nuts, and sharp parmesan cheese. Finish with a luxurious drizzle of the reserved oil and a perfect seasoning of salt and pepper.

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