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Warm mushroom, bean and almond salad

Recipe from: August 2010

Ingredients 7
Servings 6
Time 10 mins


  • 1
    packet extra fine beans
  • 1
    packet baby spinach
  • 1
    punnet black mushrooms
  • 1
    packet slivered almons
  • 2
    garlic cloves
  • 3
    rasberry or balsamic vinegar
  • 1


10 mins
Toast the almonds in a dry pan.
Blanche the beans in some boiling salted water for a minute or two.
Pan-fry the mushrooms with the garlic and a good cracking of black pepper and salt and remove from the pan.
De-glaze with the vinegar and the sugar and let it bubble until the sugar is melted (your dressing).
Place the spinach on a platter and arrange the beans and mushrooms over the top.
Drizzle the warm dressing over it and then sprinkle on the almonds.

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