Summer’s on its way, which can only mean high levels of energy, lots and lots of activities outdoors and wicked salads!!! The higher the temperature outside the fresher the ingredients in my salads, so for this week I chose this amazing hearty yet light salad to help with the transition into summer. This gorgeousness features salami stuffed mini Portobellos, gorgeous peppery rocket, fresh asparagus sweet corn and goats cheese. Fab!
5 chestnut mushrooms
100 g sweet corn
25 g of goats cheese
3 plum cherry tomatoes
Handful of rocket leaves
1 small pack of asparagus
½ juiced lemon
2 slices of German salami
1 Tsp of olive oil
10 g of mature cheddar
Start by chopping up your tomatoes, the mushrooms stalks and your salami. Then, in a heated frying pan cook on medium to high heat for 5 minutes.
Once that is done, transfer the mix into a bowl and cook your asparagus spears in the same pan for 5 minutes.
Now, in a preheated oven at 200 degrees Celsius, place your stuffed mushrooms on top of a foil loop (like the picture) and cook for 10-15 minutes.
When you are ready to plate, make a bed of rocket, add the goat’s cheese, tomatoes and asparagus and place the piping hot mushrooms on top. Squeeze the juice of half a lemon instead of salad dressing and enjoy!
If you enjoyed this recipe share the love below!