19/09/2018

Roasted Mushroom, Kipfler Potato and Spinach Salad

Earthy, roasted mushrooms and nutty kipflers over leafy greens is a meal in itself but also very good with a piece of steak.

Serves:

4-6

Prep Time: 15 minutes

Cooking Time: 30 minutes

Download Recipe PDF

Ingredients

500g kipfler potatoes, scrubbed
400g large mushrooms, quartered
4 golden shallots or small onions, peeled and quartered
extra virgin olive oil, for drizzling
sea salt and freshly ground black pepper, to taste
150g baby spinach leaves
1/2 bunch fresh oregano leaves
honey balsamic vinegar or balsamic glaze, for drizzling

Method

Cook potatoes in the microwave on High for 4 minutes until just tender. Cut diagonally into thick slices, place on a roasting tray, drizzle with oil and sprinkle with salt and toss to coat. On a separate roasting tray, toss mushrooms and shallots with oil and salt and tuck half the oregano in amongst the mushrooms. Roast both trays at 200°C for 20-25 minutes until golden. Toss spinach in a little oil, season and arrange on a large serving platter. Top with roasted mushrooms and potatoes, and drizzle with vinegar and extra oil. Finish with remaining oregano leaves and a sprinkle of pepper.

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