Warm Mushroom & Pea Salad 

As a child I hated mushrooms, thankfully I love them now! This warm mushroom salad is great by itself or as a side. It’s another no fuss recipe that you can whip up in no time. A great dish for when you are low on time but want something healthy and flavoursome. 

Equipment required 

1 large shallow fry pan

1 small fry pan

1 citrus juicer 

1 garlic crusher 

Shopping list 2 people as a main or 4 as a side 

300g of chestnut mushrooms 

1 clove of garlic 

1/2 tsp ground cumin 

1 tbsp Apple cider vinegar 

1 tbsp of maple syrup 

Juice of 1 small lemon 

1 cup of frozen or fresh peas 

1/2 cup of walnuts halves

1 tbsp fresh dill 

Salt & white pepper to season 

2 slurps Avocado oil, or oil of choice 

Method to the madness 

Slice the mushrooms into even slices. Juice the lemon, crush the garlic and set aside 

Heat the fry pan to a medium high heat and add a splash of avocado oil and the sliced mushrooms 

Move the mushrooms around in the pan occasionally to ensure even browning, cook until golden 

While the mushrooms are cooking heat the small pan to a medium heat and toast the walnuts, once golden remove and chop roughly, set aside 

Once the mushrooms are golden add the garlic, lemon juice, cumin, maple syrup and apple cider vinegar, mix well in the pan. Season with salt and pepper and taste. Now add in the peas and cook until they are tender, this will only take a few minutes 

Put the warm mushroom and peas onto the serving plate and sprinkle with chopped walnuts, the fresh dill and pour over some extra avocado oil. Serve immediately or as a side with your fav protein 



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