Summer Mushroom Salad

Prep: 20 mins

Marinate: 60 mins

Cook: 8 mins

Serves: 6

Difficulty:

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Flavoursome and affordable mushrooms have all the attributes of a superfood - nutrient-rich, low in kilojoules and high in antioxidants

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Summer Mushroom Salad

Ingredients:

Summer Mushroom Salad

1/2 cup extra virgin olive oil

2 lemons, juiced

2 tbs pomegranate molasses

400g button mushrooms, trimmed

2 red capsicum, halved

2 yellow capsicum, halved

400g mixed heirloom cherry tomatoes

1/2 cup flat-leaf parsley leaves

1 small bunch watercress, sprigs picked

Method:

Summer Mushroom Salad

Combine olive oil, 1/4 cup lemon juice and pomegranate molasses in a screw-top jar. Put mushrooms in a large ceramic bowl, pour over three-quarters of the dressing and stir to coat.
Cover and refrigerate 1 hour to allow mushrooms to absorb the dressing
Preheat grill on high heat. Place capsicums skin side up on a tray, grill for 5-8 minutes until skin is charred. Place in a bowl and cover with plastic wrap.
Cool 10 minutes, then peel and discard the skin. Slice capsicums into 2.5cm-thick strips and add to the mushrooms
Toss tomatoes, parsley and watercress through the mushrooms. Arrange on a platter, drizzle with remaining dressing. Season to taste and serve

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