Fig, Walnut & Mushroom Salad With a Carob & Balsamic Dre

READY IN: 15mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • For the salad
  • 6
    medium button mushrooms, thickly sliced
  • 1
    red onion, finely sliced
  • 12
    walnut halves, roughly chopped
  • 3
    tablespoons balsamic vinegar
  • 2
    large figs, cut into thick slices
  • 1
    pinch black pepper (to season)
  • For the dressing
  • 1 12
    tablespoons carob syrup
  • 1
    tablespoon balsamic vinegar
  • serve with
  • mixed greens
  • 2
    slices of your favourite bread
  • hummus, on the side
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DIRECTIONS

  • Heat 2 tbsp water in a non stick saute pan and add the mushrooms and cook for 2 minutes before adding in the balsamic vinegar, keep the heat on medium/high and cook for a further 6 minutes, then toss in the red onion and walnuts, add a pinch of black pepper, mix everything together and turn off the heat.
  • Prepare your mixed leaves in your serving bowl, make it into a nest, then spoon the mushroom mixture into the centre, arrange your sliced figs around the side and add the green olives on top.
  • For the dressing, mix together the carob and balsamic vinegar in a small cup and give it a quick whisk and drizzle over the salad and you’re done!
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