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Recipe Category: Sides » Salads

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
Preparation Time: 15 minutes
Cooking time: 30 minutes
  • 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

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.

Recipe Type: Vegan, Vegetables, Vegetarian

Date Created: 19/09/2018