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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.
Print Recipe
Prep Time 2 minutes
Cook Time 3 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion
  • 1 large clove of garlic
  • 200 g mushrooms
  • 1 pointed green pepper can be spicy
  • 2 Tbsp olive oil
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • ¼ tsp turmeric
  • ¼ tsp cayenne
  • 1 Tbsp tomato purée
  • 1 ripe tomato chopped
  • 1 handful of coriander or parsley leaves
  • Juice of ½ lemon

Method
 

  1. Finely chop the onion and garlic. Dice the mushrooms and green pepper.
  2. 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.
  3. 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.
  4. Serve immediately or let it cool and chill.