Stir-fried Mushroom Salad
Serves 2 – 3
- 2 spring onions, chopped
- 1 garlic clove, chopped
- Rocket leaves
- 6 cherry tomatoes, sliced in half
- 1/2 tsp. crushed chilli (use more if preferred)
- Pinch of sea salt
- 2 packs (250g) of chestnut mushrooms (any type of mushroom would work)
- 1 tbsp. sesame oil
- Wash the rocket leaves, drain and set aside
- Wash and roughly chop the mushrooms to small sizes
- Heat the oil in a wok, add the spring onions, garlic, stir-fry for about 30 seconds
- Add the mushrooms and cook for about 3 – 5 mins
- Add the sea salt and chilli and stir for another minute
- Put a handful of rocket leaves on plate, add the cherry tomatoes and top with mushrooms
- Drizzle a teaspoon of extra virgin olive oil on the salad and serve. Enjoy!
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