Name: Mushroom salad
Yield: 5 servings
Cuisine: Accompaniment
Ingredients: 3.00 garlic cloves, crushed; 1.00 lettuce mixed salad leaves; 0.00 fresh chillies 573; 60.00 ml sunflower oil; 5.00 ml soy sauce; 450.00 g portobellini mushrooms; 1.00 red onion finely sliced; 0.00 fresh chives; 60.00 ml fresh chillies 573; 45.00 ml vinegar raspberry; 5.00 ml brown sugar; 5.00 ml Dijon mustard; 0.00 sea salt and freshly ground black pepper

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Ingredients (13)

3.00	garlic — cloves, crushed
1.00	lettuce — mixed salad leaves
0.00	fresh chillies — 573
60.00 ml	sunflower oil
5.00 ml	soy sauce
450.00 g	portobellini mushrooms
1.00	red onion — finely sliced
0.00	fresh chives

DRESSING

60.00 ml	fresh chillies — 573
45.00 ml	vinegar — raspberry
5.00 ml	brown sugar
5.00 ml	Dijon mustard
0.00	sea salt and freshly ground black pepper

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Method:

Rub the salad bowl with the garlic (retain garlic).
Arrange the salad leaves in the bowl.
Heat 15 ml oil in a large pan. When very hot add the sunflower seeds and fry until golden brown.
Add the soy sauce and heat until the liquid has evaporated. Remove the seeds from the pan.
Stir-fry the garlic and mushrooms in more heated oil for four to five minutes or until done and add the raw red onion.
Blend all the dressing ingredients, seasoning well with salt and pepper.
Pour over the mushroom mixture and spoon on top of the lettuce leaves.
Sprinkle with the sunflower seeds, garnish with chives and serve.