Swap out the spinach for rice noodles to make this salad a full meal
|Prep time||20 minutes|
|Cook time||30 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Prepare 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.