Use an interesting mix of mushrooms for this satisfying salad. Serve with some crusty bread for supper, or use as a side dish with grilled meats.
- 2 tbsp olive oil
- 2 small red onions,
- sliced into thin wedges
- 2 cloves garlic, sliced
- 2 chorizo sausages, sliced on the angle
- 350g mixed mushrooms, slice the bigger ones
- 130g mixed salad leaves
- 12-14 pitted olives, halved
- 50g feta
- 2 tbsp chopped flat leaf parsley
- ¼ cup olive oil
- 1 tsp wholegrain mustard
- 1 lemon, zest and juice
- 1 tbsp honey
- Cracked pepper and sea salt.
1 Heat the oil in a large frying pan and saute red onions, garlic and chorizo slices for 3-4 minutes until the onions have softened and the chorizo is golden.
2 Add the mixed mushrooms and toss to coat. Cook for 4-5 minutes until the larger mushrooms are tender. Season well and set aside.
3 Arrange the salad leaves on individual plates or a platter. Top with the warm mushrooms and dot with olives and crumble over feta.
4 Sprinkle with parsley and drizzle over dressing. For dressing, combine all ingredients in a jar and shake well.