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
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!!!