ONE
By Jamie Oliver
Roasted mushroom salad
Sweet pears, rice, salad leaves, blue cheese, lemon & walnuts
48 mins
Not Too Tricky
serves 4
Recipe From
Ingredients
8 small portobello mushrooms
2 pears
80g blue cheese
2 tablespoons shelled unsalted walnut halves
1 lemon
80g radishes
2 x 250g packets of cooked basmati & wild rice
80g bag of watercress, spinach & rocket
Method
- Preheat the oven to 180°C/350°F/gas 4. Peel the mushrooms, saving the peel, and place them in a large roasting tray. Quarter and core the pears, add to the tray and dress with 1 tablespoon each of olive oil and red wine vinegar, then season with sea salt and black pepper. Turn the mushrooms stalk side up, then roast for 30 minutes.
- Crumble over the blue cheese and walnuts, and roast for another 10 minutes.
- Meanwhile, finely grate the lemon zest into a bowl, squeeze in the juice, then finely slice and add the radishes. Add a pinch of salt and scrunch to quickly pickle.
- Heat the rice in the microwave according to the packet instructions, then tip on to a serving platter. Finely chop the mushroom peel and salad leaves, stir through the rice with the dressed radishes, then season to perfection.
- Sit the roasted mushrooms and pears on top, spoon over any juices from the tray, and serve with a little drizzle of extra virgin olive oil, if you like.
Tags
