Topped with pink chilli and sesame, you’ll be feeling the warmth from this heat mushroom salad very quickly. Plus it’s tremendous fast and simple to organize. 

Components

• 350 g massive mushrooms
• 1 yellow pepper
• 1 pink chilli
• 1 avocado
• 1 handful lamb’s lettuce
• 1/2 handful watercress
• 1/2 handful rocket
• 1 handful child spinach
• 6 tbsp olive oil
• salt
• freshly floor black pepper
• 2 tbsp blended seeds; e.g. pumpkin, sunflower, pine nuts
• 1 tbsp sesame seeds
• 1 pinch sugar
• 4 tbsp white wine vinegar
• 1 tbsp finely grated lemon zest

Technique

Step 1.
Clear and slice the mushrooms. Halve the pepper, take away the seeds and lower into strips. Halve the chilli lengthways, take away the seeds and into very effective strips.

Step 2.
Halve the avocado, take away the pit, raise the flesh out of the pores and skin and chop into chew dimension items.

Step 3.
Put the lamb’s lettuce, watercress, rocket and spinach in a big bowl. Add the pepper, chilli and avocado and toss to combine.

Step 4.
Warmth 2 tbsp olive oil in a pan and fry the mushrooms for about 4-5 minutes. Season with salt and pepper. Add the blended seeds and sesame seeds, toss and fry briefly, then put aside.

Step 5.
Divide the salad between 4 bowls.

Step 6.
Combine the remaining olive oil, salt, pepper, sugar and vinegar to make a dressing. Pour the mushroom combination over the salad, drizzle all the things with the dressing and serve sprinkled with lemon zest.

Serves 4.