A flavour packed salad that you can make in a flash!
Serves 2
Time: 10 mins
Ingredients:
loaf of focaccia bread
30 ml white wine vinegar
240g chestnut mushrooms
18gm dijon mustard
50 g baby leaf salad
20 g basil
100 g soft goats’ cheese
Vegetable oil
Olive oil
salt and pepper to taste
pinch of sugar
Directions:
Preheat the oven to 220 C / 200 C (fan) / 425 F / Gas 7
Heat a large, wide-based pan with a drizzle of vegetable oil over a high heat.
Meanwhile, rip the foccacia into rough bite-sized pieces. Add the focaccia to a baking tray with a drizzle of olive oil and a pinch of salt. Put the tray in the oven for 5-6 mins or until lightly crisp - these are your focaccia croutons.
Roughly chop the chestnut mushrooms into the pan. Season with salt and pepper and cook for 5 min or until golden and softened.
Chop the basil finely, including the stalks. Combine the chopped basil with the Dijon mustard, white wine vinegar, 2 Tbsp olive oil and 1 Tbsp cold water. Season with a pinch of salt, pepper and sugar and give everything a good mix-up - this is your basil dressing.
Crumble the goats’ cheese into rough bite-sized pieces. Serve the focaccia croutons, caramelised mushrooms and crumbled goats’ cheese over the baby leaf salad. Drizzle over the basil dressing and let everyone dig in.
Enjoy!
