Warm salad with mushrooms, pears and almonds
|400.00 g||baby potatoes|
|500.00 g||mushrooms — mixed|
|1||spring onion — chopped|
|2||pears — ripe, sliced|
|1||lemon — zest and juice|
|30.00 ml||vinegar — white wine|
|.||salt and freshly ground black pepper|
|60.00 g||rocket — leaves|
|2||avocado — peeled and sliced|
|100.00 g||almonds — roasted and chopped|
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.