For the dressing

  • 3 tbsp extra virgin olive oil
  • 1 tsp wholegrain mustard
  • 1 tsp clear honey
  • 2 lemons, zested and juiced

For the salad

  • 10g butter
  • 2 tbsp olive oil
  • 250g chestnut mushrooms, sliced
  • 500g flat mushrooms, sliced
  • 250g pomodorino tomatoes, halved
  • 100g goat's cheese, diced
  • 100g watercress, spinach and rocket salad
  • 100g young leaf spinach
  • 25g toasted pine nuts, to serve


  1. 1

    Mix the olive oil, mustard, honey and zest and juice of 1½ lemons together in a bowl and season.

  2. 2

    Heat the butter and olive oil in a large frying pan. Add the mushrooms and stir well to coat. Sauté for 5-8 minutes or until tender.

  3. 3

    Stir in the tomatoes and goat's cheese and warm through for 1-2 minutes. Add the reserved lemon juice and zest. Put the salad leaves and spinach in a large serving bowl, then tip the mushroom, tomato and cheese mixture over the top. Add the dressing and toss everything together. Sprinkle with the toasted pine nuts and serve immediately.

Nutritional Details

Each serving provides
  • Energy 1319kj 315kcal 16%
  • Fat 27.5g 39%
  • Saturates 7.9g 40%
  • Sugars 4.3g 5%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 364kj/87kcal

Each serving provides

5.0g carbohydrate 2.5g fibre 10.8g protein

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