Marinated mushroom salad

Ingredients:

For the salad

• 2 tbsp olive oil
• 1 heaped tsp harissa spice mix
• 250g (8oz) forestiére mushrooms, wiped clean
• 40g (1 1/2oz) blanched almonds
• 3 slices day-old sourdough bread, torn into bite-sized pieces
• 100g (3 1/2oz) baby leaf rocket salad
• 150g cherry tomatoes, quartered
• 1/2 small red onion, thinly sliced

For the citrus dressing

• 2 tbsp extra virgin olive oil
• juice and finely grated zest of 1 small lemon
• ½ tsp cumin seeds

Method:

Preheat the oven to gas 5, 190°C, fan 170°C. Mix together half the olive oil with the harissa spice mix. Brush the mixture over the mushroom caps, place in a roasting tin, gill-side up, and roast for 20 minutes until tender.

Meanwhile, put the bread in a freezer bag with the remaining oil, twist the top and shake the bag to coat the bread in the oil. Tip the bread out onto a roasting tray and bake for 10–15 minutes, turning once, until crisp.

Put the almonds on a roasting tray and toast for 10–15 minutes until starting to turn golden. Mix together the ingredients for the dressing, season and leave to one side.

Place the salad leaves on a serving plate and top with the tomatoes, red onion and croutons. Spoon the dressing over the salad, toss to combine, then top with the mushrooms and toasted almonds.

Article from: https://realfood.tesco.com/recipes/marinated-mushroom-salad.html