A fragrant vegetarian salad where paprika-roasted portobello mushrooms meet fresh herbs, balsamic-pickled red onion and a touch of pesto.
Ingredients
- 150 g mixed baby greens and fresh herbs (salad mix)
- 200 g portobello mushrooms
- 1 piece red onion
- 3 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp basil pesto
- 1 pinch sweet paprika
- to taste salt
- to taste freshly ground black pepper
Method
- Preheat the oven to 200°C (gas mark 6-7).
- Clean the portobello mushrooms with a damp paper towel, remove the stems and cut the caps into thick slices about 1 cm thick.
- Arrange the slices on a parchment-lined baking sheet, brush them with 1 tablespoon of olive oil, season with salt and pepper and sprinkle with paprika. Bake for 15 to 20 minutes, until tender and lightly browned around the edges.
- Meanwhile, thinly slice the red onion. Place it in a small bowl with 1 tablespoon of balsamic vinegar and a pinch of salt. Let marinate while the mushrooms cook.
- Prepare the vinaigrette: in another bowl, combine the remaining 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, pesto, salt and pepper. Whisk until smoothly emulsified.
- Carefully wash and spin dry the mixed baby greens and fresh herbs, then place them in a large salad bowl.
- Add the still-warm roasted mushrooms and pickled red onion (along with its juices), and pour over the vinaigrette. Toss gently to coat well without bruising the leaves.
- Taste and adjust the seasoning if necessary. Serve immediately.
Nutrition
Per serving
- Energy
- 262.4 kcal
- Protein
- 4.76 g
- Carbohydrate
- 11.67 g
- Fat
- 23.45 g
- Fibre
- 4.53 g
- Calcium
- 12.13 mg
- Iron
- 0.4 mg
- Magnesium
- 10.09 mg