Spiced mushroom salad
I had some mushrooms in my fridge that had to be used up, so I created this spiced mushroom salad. It took only 15 minutes to make and I served it in a wrap for lunch, but it could be served as a side dish, or you could use it as stuffing (in potato skins, red peppers etc.) or as a topping on fritters and nibbles. It’s also nice cold, so it’s ideal for lunchboxes and picnics.
Ingredients
Method
- Finely chop the onion and garlic. Dice the mushrooms and green pepper.
- Heat the oil, then gently sauté the onion and garlic. Add the mushroom and pepper pieces and stir for 5 minutes or so until the liquid evaporates.
- Add the spices and stir for 30 seconds then add the tomatoes purée and chopped tomatoes. Stir for 3-4 minutes until the tomatoes are tender. Add the lemons juice and season with salt and pepper. Stir for another 10 seconds or so, then fold in the herbs.
- Serve immediately or let it cool and chill.