- 400g button mushrooms
- 2/3 cup olive oil
- 1/3 cup red wine vinegar
- 2 tsp Dijon mustard
- 1 tsp caster sugar
- salt and ground black pepper, to taste
- 200g Kalamata olives
- 200g (1 cup) semi-dried tomatoes
- 12 slices char-grilled eggplant*, roughly chopped
- 1 cup small basil leaves
*Note: char-grilled eggplant is available from most delicatessens.
- Place mushrooms into a large bowl. Combine oil, vinegar, mustard, sugar and salt and pepper in a screw-top jar. Shake well to combine.
- Pour dressing over mushrooms and toss well to coat mushrooms in mixture. Cover and set aside to marinate for 30 minutes, stirring every 10 minutes.
- Just before serving, add olives, semi-dried tomatoes, eggplant and basil leaves to mushrooms and gently toss to combine. Season with salt and pepper and serve.
- 200g button or cup mushrooms, halved
- 15cm piece Turkish bread, split
- Olive oil cooking spray
- 2 large ripe avocados, halved, stone removed
- 500g cherry tomatoes, halved
- 2 lebanese cucumbers, halved, deseeded, sliced
- 1 cup small basil leaves
Dressing
- 1/4 cup extra virgin olive oil
- 1 tbs lemon juice
- 2 tbs mirin or sweet sherry
- 1 garlic clove, crushed
- 1 tsp honey
- 1 tsp dijon mustard
- To make the dressing, combine all the dressing ingredients in a screw-top jar with salt and pepper. Shake well to combine. Place the mushrooms in a bowl. Pour over two-thirds of the dressing, stir to coat. Cover and set aside 30 minutes until mushrooms have absorbed the dressing.
- Preheat oven 220C. Cut turkish bread into 1cm cubes. Place onto a baking tray. Spray both sides of bread with olive oil. Bake for 10 to 15 minutes, tossing occasionally until golden and crisp. Set aside to cool.
- Dice the avocados. Add to the mushrooms with the tomatoes, cucumber, basil and toasted turkish bread. Pour over the remaining dressing, toss gently. Serve immediately.
Cooks tip – This is great as a side dish or add 1kg
cooked peeled prawns and serve as a main.
- 2/3 cup freekeh, rinsed
- 3 cups water
- 1/2 teaspoon salt
- 4 large flat mushrooms
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh thyme leaves
- 4 tablespoons olive oil
- 100 g Perino tomatoes, quartered
- 1/2 medium red onion, finely diced
- 1/2 cup mint leaves, finely chopped, plus extra to garnish
- 1/2 cup parsley, finely chopped
- 1/4 cup sultanas, roughly chopped
- 2 tablespoons lemon juice
- salt
- pepper
- 70 g goats’ cheese or fetta
- 1/3 cup pomegranate seeds (optional)
Preheat the oven to 200 C. Line a baking tray
with baking paper.
Place the freekeh, water and salt into a
saucepan. Bring to the boil and cook for 15 minutes or until tender. Refresh
under cold water. Drain well and place into a large mixing bowl. Set aside.
Meanwhile, place the mushrooms onto prepared tray. Sprinkle with the garlic and thyme. Drizzle over 2 tablespoons of olive oil. Bake in oven for 15 minutes or until the mushrooms are tender.
Meanwhile; add the tomatoes, onion, mint, parsley, sultanas, lemon juice and remaining oil to the freekeh. Mix well and season with salt and pepper.
Arrange salad onto a large platter. Dollop over goats’
cheese, scatter over the pomegranate and mint leaves. Top with the baked
mushrooms.
- 2/3 cup freekeh, rinsed
- 3 cups water
- 1/2 teaspoon salt
- 4 tablespoons olive oil
- 3 garlic cloves, crushed
- 250 g diced mushroom
- 100 g pernio tomatoes, quartered
- 1/2 medium red onion, finely diced
- 1/2 cup mint leaves, finely chopped, plus extra to garnish
- 1/2 cup parsley, finely chopped
- 1/4 cup sultanas, roughly chopped
- 2 tablespoons lemon juice
- salt
- pepper
- 70 g goats’ cheese
- 1/3 cup pomegranate seeds (optional)
Place the freekeh, water and salt into a
saucepan. Bring to the boil and cook for 15 minutes or until tender. Refresh
under cold water. Drain well and place into a large mixing bowl. Set aside.
Heat 2 tablespoons of oil in a large pan over a
medium heat. Add the garlic and mushrooms. Cook for 5 minutes until softened
and liquid from the mushrooms has evaporated. Remove from heat and set aside to
cool.
Add the mushrooms, tomatoes, onion, mint, parsley, sultanas, lemon juice and remaining oil to the freekeh. Mix well and season with salt and pepper.
Arrange salad onto a large platter. Dollop over goats’ cheese, scatter over the pomegranate and mint leaves.
Make in advance and enjoy over a couple of days for lunch!
- 200g Swiss brown quartered or diced
- 5 tablespoons olive oil
- 600 g sweet potato, large dice
- 1/2 medium onion, finely diced
- 2 tablespoons butter
- 1/2 bunch broccolini
- 100g green beans
- salt
- pepper
Tahini Dressing
- 2 tablespoons tahini
- 3 tablespoons water
- 2 tablespoons lemon juice
- 2 tablespoons yoghurt
- 1 garlic clove, crushed
- 250 g packet microwavable brown rice
- 1 avocado, quartered
- 2 soft boiled eggs, halved
- 100g Perino tomatoes, quartered
- 2 large handfuls baby spinach
- 1 tablespoon sesame seeds
Preheat oven to 180°C. Line a baking tray with
baking paper.
Place sweet potato onto prepared tray. Drizzle
over 2 tablespoons of oil. Season with salt and pepper. Bake in oven for 10-15
minutes or until tender.
Meanwhile; heat 2 tablespoons of oil in a large
pan over a medium heat. Add the onion, cook for 1-2 minutes or until softened.
Stir through the mushrooms. Cook for 5 minutes until softened and the liquid
from the mushrooms has evaporated. Transfer to a bowl. Season with salt and
pepper and set aside to cool.
Add the butter and remaining oil to the pan.
Sauté the Swiss brown mushrooms for 4 minutes or until tender. Season with salt
and pepper and set aside to cool.
Steam the beans and broccolini until just tender,
refresh under cold water and drain.
Cook the brown rice according to the packet instructions.
Whisk together the tahini dressing ingredients.
Season with salt.
Arrange all the cooked and fresh ingredients into shallow serving bowls in a decorative manner. Sprinkle over the sesame seeds and serve with the tahini sauce.
Note: Option to add a piece of steamed or baked salmon as extra protein.
