Grilled mushroom and goats cheese salad

Cooking Salads Grilled mushroom and goats cheese salad

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Lables: Vegetarian Egg free Fish free Shellfish free
  1. Combine 1/4 cup oil and garlic in a jug. Brush mushrooms with oil mixture. Preheat barbecue plate or chargrill on high heat. Barbecue mushrooms for 3 minutes each side or until just tender. Transfer to a plate. Allow to cool for 10 minutes.
  2. Arrange salad leaves and lettuce on a large platter. Top with mushrooms, croutons and cheese.
  3. Combine 1/2 cup lemon juice, walnuts, remaining 1/4 cup oil and salt and pepper in a screw-top jar. Secure lid. Shake to combine. Drizzle dressing over salad. Season with pepper and serve.

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1/2 cup olive oil
2 garlic cloves, thinly sliced lengthways
8 small flat mushrooms, stalks trimmed
120g mixed salad leaves
1 small radicchio lettuce, leaves separated
1 small cos lettuce, leaves separated
75g packet croutons
150g goat's cheese, crumbled
2 lemons, juiced
1/2 cup walnuts, toasted, roughly chopped

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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