My mouth is absolutely watering as I type up this recipe – it is healthy, tasty, super easy and absolutely brilliant!  It is a recipe I found on the food coach’s website and every time I make it I am reminded why it is one of my favourites.  It is a delicious accompaniment to a bbq – chicken, steak or fish – or even on it’s own as a light lunch or dinner.  Impress your friends next time you are asked to bring a salad with this fresh and delicious dish!

I like to cook up the walnuts in coconut oil rather than olive oil as it gives the salad a delicious nutty flavour, but olive oil would be fine too (1 tablespoon).

Warm Mushroom, Walnut and Spinach Salad

You will need:

1/3 cup olive oil

1 1/2 teaspoon coconut oil

1 cup walnut halves (roughly chopped)

2 cloves garlic crushed (or 2 teaspoons of organic minced garlic)

400 grams (1 3/4 cups) sliced mushrooms

Juice of a lemon (approx 1 1/2 tablespoons)

A few big handfuls baby spinach leaves

200 grams (7 ounces) feta cheese crumbled (I love Dodoni’s greek feta for this – it’s sharpness is perfect with the lemon and walnuts …)

Cracked black pepper

Method:

Heat the coconut oil in a large frying pan, add walnuts and cook, tossing constantly for 3 minutes or until hot.  Remove and set aside.

Add olive oil  to the frying pan and heat until hot. Add garlic and mushrooms.  Reduce heat to medium and cook for 4-5 minutes or until mushrooms are tender.  Stir in lemon juice and cook for 30 seconds.

Place spinach leaves, walnuts and feta into a large bowl.  Spoon over the mushrooms and season with salt and pepper.  Toss gently to combine.

 

How easy was that?  Enjoy!!!
XX

Alix

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