Prep:  20 mins
Marinate:  60 mins
Cook:  8 mins
Serves:  6
Average: 4.5 (2 votes)
Difficulty:
Cuisine:
Saved:
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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
Method:
Summer Mushroom Salad
  1. 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.
  2. Cover and refrigerate 1 hour to allow mushrooms to absorb the dressing
  3. 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.
  4. Cool 10 minutes, then peel and discard the skin. Slice capsicums into 2.5cm-thick strips and add to the mushrooms
  5. 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.
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