Warm Mushroom, Spinach and Garlic Lemon Salad

Method

Make it happen

1. 01

   Heat the oven to 200°C fan if roasting, or prepare a hot frying pan or steamer as needed; wash the salad vegetables and prepare all toppings.

2. 02

   Sauté mushroom slices and red onion in 1 tbsp olive oil for 8–10 minutes until golden.

3. 03

   Add garlic for the last minute; whisk remaining oil with lemon and mustard.

4. 04

   Toss warm mushrooms through spinach and parsley so the leaves just begin to wilt.

5. 05

   Serve the salad warm while the vegetables still have texture, dividing the vegetables and toppings equally between four plates.