Eat this warm salad with toasted sourdough for a light lunch or with any roast meat or poultry.
2 tablespoons olive oil
50g chestnut mushrooms, quartered
150g mange tout or sugar-snap peas
For the dressing:
1 tablespoon walnut or sesame oil
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper
1. Heat the olive oil in a frying pan or wok. Add the mushrooms and fry over a high heat until golden. Add the mange tout and cook for 1-2 minutes until just beginning to pucker. Season well with salt and freshly ground black pepper.
2. Remove the mushrooms and mange tout to a serving dish. Add the walnut or sesame oil and balsamic vinegar to the frying pan and heat for 1 minute or until the sharpness of the balsamic vinegar has softened. Drizzle over the vegetables and serve.
– Swop the chestnut mushrooms for shiitake mushrooms and switch the balsamic vinegar for Chinese Black Chinkiang Vinegar.
– Serve this dish as part of a vegetarian mezze with Griddled Plums with Feta Cheese, Maple Syrup and Mint, Lentils, Feta and Mint Salad with Beetroot Purée, Roast Kale with Sesame Seeds and Carrots with Summer Savoury (substitute oregano, marjoram or basil if you can’t find savoury!).
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