Swap out the spinach for rice noodles to make this salad a full meal
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Thai |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 203 |
| Fat | 14.9g |
| Saturates | 1.8g |
| Protein | 7.8g |
| Carbs | 15g |
| Sugars | 4.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPrepare a grill to a medium heat. Alternatively, preheat a griddle pan or cast-iron pan over a medium heat.
Finely grate two garlic cloves and ginger. Finely chop the coriander. Clean the mushrooms.
Toss the mushrooms in a bowl along with the oil, garlic, ginger, coriander and salt. Grill the mushrooms, turning them over occasionally, until they’re cooked through and deep golden brown in spots, approx. 5-10 minutes, depending on the size of the mushrooms. Transfer to a wooden chopping board to cool slightly.
Meanwhile, to make the salad dressing, place the remaining garlic, jalapeno, lime, olive oil, water, kecap manis (or soya sauce), lemongrass, brown sugar and 1/2 tsp of crushed chilli in a blender and blitz until smooth.
To serve, roughly chop the spinach and halve the cherry tomatoes. Divide between 4 plates and top with the mushrooms, dressing and a sprinkle of chilli flakes and sesame seeds.
