Strawberry & Balsamic Glazed Mushroom Salad

Serves 4


1 Tbsp olive oil

250g white button mushrooms, quartered

2 Tbsp balsamic vinegar glaze

50g rocket

50g baby spinach

250g strawberries, sliced

100g feta cheese, crumbled

Handful fresh basil leaves

50g pistachios, roughly chopped

Salt and pepper, to taste


Heat olive oil in a large frying pan.

Cook mushrooms very briefly until just tender.

Add them to a bowl with the balsamic glaze.

Toss to coat well and season with a little salt and black pepper.

To the bowl add the rocket, baby spinach, strawberries and feta.

Toss gently to coat.

Plate salad on desired platter.

Scatter with basil leaves, chopped pistachios and serve.