Tandoori Mushroom, Fig and Goats Cheese and Spinach Salad

Tandoori Mushroom, Fig and Goats Cheese and Spinach Salad

Made With Our Classic Tandoori Marinade Kit -
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.
MADE WITH OUR DELICIOUS
Classic Tandoori Marinade Kit

Tandoori food refers to grilled or roasted skewers of meat and vegetables cooked in a charcoal- fuelled tandoor oven, reminiscent of a BBQ char, but with savoury and spicy Indian flavours. If you are already a tandoori fan, our Classic Tandoori Marinade Kit is sure to be your new best friend! The marinade evokes that delicious restaurant tandoori taste, full of yoghurt tang, ginger, garlic and warming spices.

For Indian chefs, tandoori food takes a lot of training to master. But, with ovens and grills to hand - and now our tandoori Marinade Kits too - you can achieve that sought-after, mouth-watering marriage of spiced yoghurt coating and chary smokiness in minutes. We love using these kits to add bags of flavour to oven-roasted meats and veggies in the winter - and to add an Indian twist to classic BBQ food in the summer.

£2.50
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147p per 100g
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