Balsamic mushroom and bean salad with broccoli and grains. Photo by Mushroom Farmer’s Association
Balsamic mushroom and bean salad with broccoli and grains
Live more healthy with loads of flavour when you make this balsamic mushroom and bean salad with broccoli and ancient grains.
Balsamic mushroom and bean salad with broccoli and grains. Photo by Mushroom Farmer’s Association
Great food always has a way of making you happy and when the food is actually healthy, you feel even better. If you’re looking for more vegan and vegetarian meals or just want something healthy as a side, you need to try this balsamic mushroom and bean salad with broccoli and ancient grains. It’s got all of the colours, vitamins and other nutrients you need for the day with a whole host of flavours you think only belong in a fancy restaurant.
ALSO READ: Roasted mushroom and fennel salad with grapes and mustard
Balsamic mushroom and bean salad tips
Of course, the beans have lots of protein which helps turn it into a full meal, but along with the mushrooms adds great amounts of dietary fibre. The broccoli is one of those super-foods with lots of Vitamin K, iron and calcium which is very important for your health. The beans and mushrooms also adds to the meaty texture which meat lovers will love even when trying to cut it out of their diet, even if it’s just once a week.
ALSO READ: Homemade canned peaches: A great addition to many desserts
Live more healthy with loads of flavour when you make this balsamic mushroom and bean salad with broccoli and ancient grains.
Balsamic mushroom and bean salad recipe
Course: Side, MainCuisine: South AfricanDifficulty: EasyServings
4-6
servingsPrep time
15
minutesCooking time
10
minutesTotal time
25
minutesIngredients
- For the mushrooms
500 g 500 mixed cultivated mushrooms, sliced into similar sizes for even cooking
1 tbsp 1 olive oil
3 tbsp 3 balsamic vinegar
1 tbsp 1 soy sauce
2 cloves 2 garli, finely minced
½ tsp ½ dried oregano
- For the vegetables and grains
125 g 125 tenderstem broccoli, ends trimmed
150 g 150 fine green beans, ends trimmed
juice and zest of 1 lemon
4 cups 4 cooked ancient grains of choice, warmed (Spelt, barley, black and white quinoa make a lovely mix)
- Extras
salt and pepper, to taste
micro herbs, for garnish
Method
- Preheat oven to 200˚C, fan on.
- Add your mushroom mix to a large mixing bowl. Drizzle over the olive oil, balsamic vinegar, soy sauce, garlic and oregano. Season with some black pepper as the soy is salty. Toss well, coating every piece of mushroom in the seasoning.
- Place on a large baking tray, well spaced out. Roast for ± 7 minutes until just tender and juicy.
- When done, keep mushrooms on the roasting tray and keep the mushroom roasting liquid that will have been released while cooking. This will form a delicious dressing.
- While the mushrooms are roasting, bring a pot of salted water to the boil. Blanch the broccoli and then the green beans until bright green and just cooked through (1-2 minutes) and drop in ice water to stop cooking.
- Using tongs, drain the veg and place them in a large mixing bowl. Add the lemon zest and the juice of half the lemon. Season with salt and pepper. Mix to dress the beans and broccoli all over.
- To serve
- Plate the ancient grains on a serving platter. Dress with the remaining lemon juice.
- Top with the roasted mushrooms and blanched green beans and broccoli. Layer the veggies in a nice visual mix and then drizzle the residual mushroom cooking liquid as a dressing over everything.
- Garnish with micro herbs and enjoy!
Notes
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