Warm salad with mushrooms, pears and almonds

Recipe from: 10/1/2009 12:00:00 AM

Ingredients 11
Servings 1
Minutes 15 mins


Serving Change
  • 400
    baby potatoes
  • 60
    olive oil
  • 500
    mixed mushrooms (we used button, oyster and porcini mushrooms)
  • 1
    spring onions, chopped
  • 2
    ripe pears, sliced
  • 1
    juice and grated rind of the lemon
  • 30
    white wine vinegar
  • .
    salt and freshly ground pepper, to taste
  • 60
    rocket leaves
  • 2
    avocados, sliced
  • 100
    almonds, roasted and chopped


15 mins
Boil the baby potatoes in salted water for about 15 minutes, or until soft. Drain and set aside to cool, then slice in half.
Heat 30ml olive oil in a large frying pan and fry the potatoes until golden brown. Add the mushrooms and spring onions and fry for a further minute or two. Add the pears last (be careful – they fall apart quite easily). Add the lemon juice and rind, as well as the remaining olive oil and the white wine vinegar. Stir until warmed through, then season with salt and black pepper.
Place the rocket leaves on serving plates, spoon the warm salad mixture on top and add the sauce. Finish off with the avocado slices and almonds.

Read more on: starch  |  shallow-fry


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