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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.