John Myers
Contents
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Ingredients
For the mushrooms:
- 350 g Mushrooms brown
- 2 small Garlic cloves
- 2 Branches Rosemary fresh
- 1 tsp Freshly squeezed lemon juice
- Sea salt from the mill
- Colorful pepper from the mill
- 1 tbsp Olive oil
The other salad ingredients:
- 1 size Red Onion
- 0,5 Red peppers
- 1 small Red chilli
- 100 g Feta cheese
- 5 Sun-Dried tomatoes in oil
For the dressing:
- 1 small Clove of garlic
- 2 tbsp Red wine vinegar
- 2 tbsp Vegetable oil
- 1 tsp Honey liquid
- 1 tsp Bavarian mustard
- 0,5 tsp Red chilli flakes
- 0,5 tsp Orange pepper
- 0,5 tsp Salt
- 4 turns Colorful pepper from the mill
- 1 branch Freshly chopped rosemary
- 2 Branches Freshly chopped thyme
- 2 Branches Lemon thyme freshly chopped
- 1 branch Lemon balm freshly chopped
Instructions
- Clean the mushrooms, halve larger mushrooms and cut into thin slices. Peel the garlic clove and chop finely. Rinse the rosemary and drain well. Heat the olive oil in a pan and add the mushrooms, garlic and rosemary. Stir in lemon juice, lightly season with salt and pepper. Sauté for about 5 minutes, stirring occasionally. Let cool down completely.
- Drain the sun-dried tomatoes. Peel and dice the red onion. Wash the paprika and chilli and cut out the seeds, divide both into very fine cubes. Chop the dried tomatoes and feta cheese into small pieces. Put all ingredients together with the mushroom mixture in a salad bowl and stir.
- For the dressing, peel off the clove of garlic and chop very finely. Mix the garlic, red wine vinegar, oil, honey, mustard, spices and herbs together. Pour over the salad and mix everything together well. Let the lettuce soak in the refrigerator for about 3-4 hours. Serve slightly chilled.
- Fits as a starter, pan-fried food, with Mediterranean cuisine and in summer also for grilling. Wish you a good appetite and have fun trying it out.
Nutrition
Serving: 100gCalories: 163kcalCarbohydrates: 2gProtein: 4.1gFat: 15.4g
