Earthy mushroom salad

Share your Subscriber Article
You have 5 articles to share every month. Send this story to a friend!
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Toast the nuts in a 200°C oven and rub off the skins. Allow nuts to cool and chop roughly.

Rub the sides of the salad bowl with the garlic clove.

Preheat the oven grill. Thread mushrooms on kebab skewers and place on a baking sheet.

Make a dressing by blending together the vinegar, salt, and olive oil and season with pepper.

Brush the mushrooms with the dressing and grill until cooked. Alternatively, cook them over hot braai coals. Remove the mushrooms from the skewers and slice. Place in the salad bowl along with leaves and moisten with the remaining dressing then sprinkle with the nuts.

Support independent journalism
Get 14 days free to read all our investigative and in-depth journalism. Thereafter you will be billed R75 per month. You can cancel anytime and if you cancel within 14 days you won't be billed.
Already a subscriber? Sign in