Flavoursome and affordable mushrooms have all the attributes of a superfood - nutrient-rich, low in kilojoules and high in antioxidants
Summer Mushroom Salad
Ingredients
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
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
Tips & Hints
Pomegranate molasses is a sweet, thick syrup used in Middle Eastern cooking. It is available from deli's and selected supermarkets.
