This fresh tasting salad is quick to make and highly nutritious. Look for a sheep's milk feta for easier digestion.
Recipe Suppied by The Australian Mushroom Growers Association.
Heat 1 tbs oil in a large frying pan over medium-high heat. Add walnuts and cook, tossing constantly, for 3 minutes or until hot. Remove and set aside.
Add remaining oil to the frying pan and heat until hot. Add garlic and mushrooms, reduce heat to medium and cook for 4-5 minutes or until mushrooms are tender. Stir in lemon juice and cook for 30 seconds.
Place spinach leaves, walnuts and feta into a large bowl. Spoon over the mushroom mixture and season with salt and pepper. Toss gently to combine.
Serve with crisp sourdough bread.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 10 mins |
| Ready in: | 20 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 2127 kj |
| Calories | 508 kcal |
| Fat | 45 g |
| Saturated Fat | 8.7 g |
| Total Carbohydrate | 3.5 g |
| Total Protein | 21.6 g |
| Fibre | 4.5 g |
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