ONE
By Jamie Oliver
Roasted mushroom salad
Sweet pears, rice, salad leaves, blue cheese, lemon & walnuts
48 mins
Not Too Tricky
serves 4
Recipe From
Ingredients
8 small portobello mushrooms
2 pears
80g blue cheese
2 tablespoons shelled unsalted walnut halves
1 lemon
80g radishes
2 x 250g packets of cooked basmati & wild rice
80g bag of watercress, spinach & rocket
Method
Preheat the oven to 180°C/350°F/gas 4. Peel the mushrooms, saving the peel, and place them in a large roasting tray. Quarter and core the pears, add to the tray and dress with 1 tablespoon each of olive oil and red wine vinegar, then season with sea salt and black pepper. Turn the mushrooms stalk side up, then roast for 30 minutes. Crumble over the blue cheese and walnuts, and roast for another 10 minutes.
Meanwhile, finely grate the lemon zest into a bowl, squeeze in the juice, then finely slice and add the radishes. Add a pinch of salt and scrunch to quickly pickle. Heat the rice in the microwave according to the packet instructions, then tip on to a serving platter. Finely chop the mushroom peel and salad leaves, stir through the rice with the dressed radishes, then season to perfection. Sit the roasted mushrooms and pears on top, spoon over any juices from the tray, and serve with a little drizzle of extra virgin olive oil, if you like.
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