Marinating the mushrooms for a short period allows them to absorb the dressing while still remaining firm. Sliced avocado would also be a nice addition.
Serves: 6
INGREDIENTS
200 grams firm button mushrooms, sliced
2 medium zucchini, ends trimmed
2 large handfuls baby spinach
70 grams whole almonds, roasted
Parmesan cheese for serving
Dressing
¼ cup freshly grated Parmesan
1 clove garlic, crushed
½ cup olive oil
½ teaspoon finely grated orange zest
2 tablespoons orange juice
1 tablespoon white wine vinegar
sea salt and freshly ground pepper
METHOD
Dressing: Put all the ingredients in a food processor and process until thick. Season.
Salad: Place the mushrooms in a large bowl and pour over half the dressing. Gently turn to coat and leave for 10 minutes.
Using a vegetable peeler, thinly shave the zucchini, working your way around the core, which can contain a lot of small seeds. Discard the core.
Add the zucchini, spinach and almonds to the mushrooms along with the remaining dressing and gently toss together. Transfer to a serving platter and top with shaved Parmesan.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!