Persian mushroom salad recipe image

Print Persian mushroom salad

These fragrant mushrooms go well on top of a pile of brown rice or spelt for a healthy weeknight dinner, perhaps with a few cooked leeks on the side. Or serve them as a starter with pittas to scoop them up.

Ingredients

  • 1½ tbsp olive oil
  • 2 spring onions, finely chopped
  • 1 garlic cloves, finely chopped
  • 200g mushrooms, thickly sliced
  • Juice of ½ lemon
  • 125ml natural yoghurt
  • 2 tsp dried mint or dried dill
  • Salt & pepper

Method

  1. Heat oil in a large pan, add onion and fry gently until softened (about 10 minutes). Add garlic and cook for another 2 minutes. Toss in mushrooms and cook for 5 minutes, stirring constantly; they should still have some bite to them.
  2. Transfer to a bowl, season well and add lemon juice. Leave to cool. Just before serving, toss in yoghurt and sprinkle with mint or dill.
want to cook with fresh ingredients? try one of our award winning veg boxes