Flavoursome and affordable mushrooms have all the attributes of a superfood - nutrient-rich, low in kilojoules and high in antioxidants
Ingredients
1/4 cup olive oil
2 tbs red wine vinegar
1 tbs Dijon mustard
1 tsp caster sugar
400g cup mushrooms, thickly sliced
1 bunch asparagus, ends trimmed
150g mixed salad leaves
1 avocado, peeled &diced
100g roasted red capsicum, cut into strips
100g bocconcini, torn in half
Extra virgin olive oil, to serve
Method
Combine olive oil, vinegar, mustard, sugar and salt and pepper in a large ceramic bowl, whisk to combine. Add the mushrooms and stir to coat. Cover and stand 15 minutes
Preheat barbecue plate on medium-high. Add mushrooms and any remaining dressing and cook for 3-4 minutes or until light golden and just tender.
Remove to a bowl. Add the asparagus, cook 2-3 minutes, turning until tender and just charred. Remove to a plate
Arrange the salad leaves on a platter, top with avocado, capsicum, asparagus, mushrooms and bocconcini.
Season with salt and pepper, drizzle with extra virgin olive oil. Serve with steak, chicken or lamb
