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

1. Wash the rocket leaves, drain and set aside
2. Wash and roughly chop the mushrooms to small sizes
3. Heat the oil in a wok, add the spring onions, garlic, stir-fry for about 30 seconds
4. Add the mushrooms and cook for about 3 – 5 mins
5. Add the sea salt and chilli and stir for another minute
6. Put a handful of rocket leaves on plate, add the cherry tomatoes and top with mushrooms
7. Drizzle a teaspoon of extra virgin olive oil on the salad and serve. Enjoy!

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