Mushroom and Asparagus Salad
I like to use big, meaty portobello mushrooms in this salad, and I also like to find asparagus spears that are as thin as possible. This salad is too good to miss- 6 large portobello mushrooms
- 2 bunches asparagus
- 250g roma tomatoes, halved
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp Greek seasoning
You can grill the vegetables on the barbecue or in a frypan. Cut the tough ends off the asparagus spears and discard them.
Brush the mushrooms, asparagus and tomatoes with the olive oil. You are going to grill the vegetables separately because they each have different cooking times.
Grill or sauté the mushrooms over a medium heat for about five minutes, or until they’re tender. Cut them into strips and place into a bowl.
Grill or sauté the asparagus spears over a medium heat for about five minutes, turning them occasionally. Cut the asparagus into 1cm lengths and add them to the bowl with the mushrooms.
Grill or sauté the halved tomatoes, cut-side down, for a couple of minutes.
Add the grilled tomatoes to the bowl with the asparagus and mushrooms. Drizzle the lemon juice over the vegetables and then sprinkle with the Greek seasoning.
Tumble the vegetables gently to coat and then serve.
Greek Seasoning
- 1 tsp oregano leaves
- 1 tsp thyme leaves
- 1 clove garlic, finely crushed
Combine the oregano, thyme and garlic in a jar. Use within a couple of days.
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