Spicy mushroom and tomato salad

Cooking Salads Spicy mushroom and tomato salad

Detailed step-by-step description of how to cook the dish "Spicy mushroom and tomato salad". Try it by all means

Lables: Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Spray a chargrill or barbecue plate with oil. Heat over high heat. Cook tomatoes, turning, for 5 minutes or until skins start to blister.
  2. Place tomatoes, mushroom, capers, chilli and salad leaves in a bowl.
  3. Place oil, garlic, vinegar and basil in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Pour over tomato mixture. Toss to combine. Serve.

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olive oil cooking spray
500g cherry tomatoes
400g Swiss brown mushrooms, quartered
2 tbsp drained capers
1 long red chilli, deseeded, thinly sliced
80g mixed salad leaves
2 tbsp olive oil
1 garlic clove, crushed
2 tbsp red wine vinegar
1 tbsp chopped fresh basil leaves

Adv

Autors
Preparation time
10
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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