GOOD FOR YOU BECAUSE ... mushrooms are rich in Vitamin B which supports good heart health.
For the Salad
200g red lentils
2 vegetable stock cubes
1 tablespoons olive oil
2 teaspoons parsley
2 teaspoons chives
2 teaspoons thyme
2 teaspoons black peppper
1/4 teaspoon salt
1 onion peeled, washed and sliced
1 courgette washed and sliced
200g oyster mushrooms
6 rashers lean bacon, cubed
For the Dressing
2 teaspoons freshly squeezed orange juice
2 teaspoons freshly squeezed lime juice
2 teaspoons Dijon Mustard
2 teaspoons olive oil
2 teaspoons sherry vinegar
1/4 teaspoon salt
1 iceberg lettuce, leaves washed and separated
4 spring onions washed and finely chopped
1. Put the lentils into a small saucepan, add 400 ml of water and the two vegetable stock cubes. Bring the pan to the boil. Once boiling, reduce to a low heat and simmer for twenty minutes. I love the use of the red lentils in this recipe as they will bring colour to this salad.
2. Drizzle the olive oil into a skillet. Warm the oil on a low heat for several minutes. Then, add the parsley, chives, thyme, salt and pepper; fry for several minutes.
3. Add the onion, courgette, mushrooms and bacon; sauté for ten minutes. The oyster mushrooms will add lovely nuttiness flavour to the salad, they will also complement the bacon and herbs.
4. Drain the lentils; add to the skillet, cook for a further five minutes.
5. Put the lettuce leaves into a medium sized salad bowl and add the chopped spring onions. The combination of hot and cold vegetables really does work well in this salad. Add the ingredients from the skillet.
6. Mix the dressing together in a small jar; shake to combine and pour over the salad. I've used Sherry Vinegar here as it has a wonderful acrid flavour and will draw out the nuttiness of the mushrooms. Toss the salad to ensure the dressing combines the salad together; serve immediately.