Tandoori Mushroom, Fig and Goats Cheese and Spinach Salad

Tandoori Mushroom, Fig and Goats Cheese and Spinach Salad

2 SERVES
SERVES 2
prep
10 MINS PREP
20 MINS COOK
20 MINS COOK
This delicious salad is all flavours and textures. The meaty spiced mushrooms, the creamy goat’s cheese, the sweet fig and all coated in a fresh mint dressing.
Anjum Signature

Ingredients
  • 1 pack of The Spice Tailor Fast Paste - Classic Tandoori
  • 250g chestnut mushrooms – cleaned and halved
  • ¾ tbs. cider or white wine or cider vinegar to taste
  • 1 rounded tbs. full fat plain yoghurt
  • 2 tbs. evoo

Salad

  • 50g mixed baby spinach leaves, washed
  • 40g cucumber - shredded
  • 2 soft dried figs - quartered
  • 80g soft goats cheese log - crumbled
  • A little finely sliced red onions (optional) or crispy shallots
Method
  1. Preheat the oven to 200C.
  2. Coat the mushroom in the paste, stir in 1 tbs. oil and place onto a lightly oiled baking tray. Cook for 10-15m or until charred in places and meaty. Place on the upper shelf and under a grill for a little extra char.
  3. Meanwhile, stir together the mint chutney with the vinegar, yoghurt, evoo and 1 tbs of water until you have a dressing. Season to taste.
  4. Sprinkle the speedy seasoning evenly over the mushrooms, saving the rest for another dish or the table.
  5. Mix the mushrooms with the other salad ingredients and enough of the dressing so that everything has a light coating. Serve straight away.
  • 1 pack of The Spice Tailor Fast Paste - Classic Tandoori
  • 250g chestnut mushrooms – cleaned and halved
  • ¾ tbs. cider or white wine or cider vinegar to taste
  • 1 rounded tbs. full fat plain yoghurt
  • 2 tbs. evoo

Salad

  • 50g mixed baby spinach leaves, washed
  • 40g cucumber - shredded
  • 2 soft dried figs - quartered
  • 80g soft goats cheese log - crumbled
  • A little finely sliced red onions (optional) or crispy shallots
  1. Preheat the oven to 200C.
  2. Coat the mushroom in the paste, stir in 1 tbs. oil and place onto a lightly oiled baking tray. Cook for 10-15m or until charred in places and meaty. Place on the upper shelf and under a grill for a little extra char.
  3. Meanwhile, stir together the mint chutney with the vinegar, yoghurt, evoo and 1 tbs of water until you have a dressing. Season to taste.
  4. Sprinkle the speedy seasoning evenly over the mushrooms, saving the rest for another dish or the table.
  5. Mix the mushrooms with the other salad ingredients and enough of the dressing so that everything has a light coating. Serve straight away.

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