Page title and description

Salads
Persian mushroom salad
Ingredients
- 1½ tbsp olive oil
- 1 small onion, finely diced, or 2 spring onions, finely chopped
- 1 garlic clove, finely chopped
- 200g mushrooms, sliced
- juice of ½ lemon
- 125ml plain yoghurt
- small bunch dill, leaves roughly chopped
- 3-4 mint leaves, finely shredded
- salt and pepper
Method
Prep time:
5 min
PT5M
Cooking time:
20 min
PT20M
-
Step 1
Heat the oil in a large pan, add the onion and fry gently until softened (about 10 minutes for a standard onion, 3-4 for spring onions). Add garlic and cook for another 2 minutes. -
Step 2
Toss in the mushrooms and cook for 5 minutes, stirring constantly; they should still have some bite to them. -
Step 3
Transfer to a bowl, season well and add lemon juice to taste. Leave to cool. -
Step 4
Just before serving, stir in the yoghurt and herbs.