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| Spinach salad with warm lemon mushrooms |
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| 15 minutes |
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olive oil
garlic 2 cloves, crushed
white wine 3 tbsp
lemon 1, juiced
white wine vinegar 1 tsp
golden caster sugar 2 tbsp
chestnut or button mushrooms 250g, sliced
baby spinach 200g
red onion 1 small, thinly sliced
walnuts 75g, toasted and roughly chopped
parmesan 60g, roughly grated
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Heat 5 tbsp olive oil with the garlic for 2 minutes. Add the wine, lemon juice, vinegar and sugar, simmer for about 1 minute and then add the sliced mushrooms. Cook until the mushrooms are softened, about 4 minutes.
Put the spinach in a big bowl. Scatter the red onion, walnuts and cheese over. Pour the warm mushrooms on top and mix just before serving. |
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| Serves 4 |
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