If you’re a regular reader you’ll know I’m into my salads, and always trying to make them a little different. I love eating mushrooms raw in salads, but this time I decided to roast the mushrooms and boil the eggs at the last minute, adding both warm to the leaves and tomatoes.
I’ve never made a warm salad before, as I’m always a little concerned the raw ingredients will go soft – but I can confirm, as long as you add everything together at the last minute – there’s still plenty of crunch going on. Roasting the mushroom also means you get all the lovely juices to sprinkle over the salad.
The result was a happy, healthy little lunch that left me smiling and satisfied.
Hope you enjoy!
Warm Roasted Mushroom and Egg Salad
1 large flat mushroom
drizzle of olive oil
1 tomato, quartered
handful of spinach
handful of mixed salad leaves
half a grated carrot
2 hard-boiled eggs
juice of half a lemon
salt and pepper
1. Pre-heat the oven to 200 degrees and roast the mushroom, drizzled with the olive oil, for 10 minutes.
2. Boil the eggs until cooked to your liking.3. Chop up the eggs and mushrooms and combine with all the other ingredients.