Mushroom & Lentil Salad Recipe

How to Make Mushroom & Lentil Salad

Method

  1. Preheat the oven to 170°C and line a baking tray with greaseproof paper.
  2. Place medium-size frying pan on low heat .
  3. Toss mushrooms in a bowl with 1 tablespoon of olive oil, season with a pinch of salt. 
  4. Pan-fry sliced mushrooms for 6-8 minutes, once cooked, pour into a bowl and set aside. (*If using pepitas: at this point, use the same pan and toast for 1 minute, then set aside.)
  5. Meanwhile cook microwave rice, to packet directions and set aside.
  6. Remove seeds from half of the pomegranate and set aside, reserving 1 teaspoon of the juice. 
  7. Slice onion into rounds and then finely chop parsley, set aside. In a large bowl mix together brown rice, mushrooms, lentils, onion, parsley and basil. Add pomegranate seeds (or pepitas).  
  8. In a small bowl whisk together remaining olive oil, apple cider vinegar, salt, pepper and pomegranate juice (if using pepitas, replace the pomegranate juice with lemon juice)
  9. Pour over salad and mix well to evenly coat, then serve. 
  10. Garnish with onion ring slices and torn basil leaves.

TIP: When using pomegranate, roll with a little pressure then, using a fork, puncture the skin and squeeze the juice into a small bowl. Cut or tear the pomegranate open and remove seeds – around ¼ cup to sprinkle over the salad to garnish.

RECIPE: Courtesy of Colleen, ALDI Test Kitchen