Marinating the mushrooms for a short period allows them to absorb the dressing while still remaining firm. Sliced avocado would also be a nice addition.
Serves: 6
INGREDIENTS
200 grams firm button mushrooms, sliced
2 medium zucchini, ends trimmed
2 large handfuls baby spinach
70 grams whole almonds, roasted
Parmesan cheese for serving
Dressing
¼ cup freshly grated Parmesan
1 clove garlic, crushed
½ cup olive oil
½ teaspoon finely grated orange zest
2 tablespoons orange juice
1 tablespoon white wine vinegar
sea salt and freshly ground pepper
METHOD
Dressing: Put all the ingredients in a food processor and process until thick. Season.
Salad: Place the mushrooms in a large bowl and pour over half the dressing. Gently turn to coat and leave for 10 minutes.
Using a vegetable peeler, thinly shave the zucchini, working your way around the core, which can contain a lot of small seeds. Discard the core.
Add the zucchini, spinach and almonds to the mushrooms along with the remaining dressing and gently toss together. Transfer to a serving platter and top with shaved Parmesan.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!