Bacon and mushroom saladby Nicola Brookfield |
| Preperation time: 10 mins Cooking time: 10 mins Serves: 6 |
| Recipe Ingredients |
| 1 tbsp light soy sauce; 2 tbsp balsamic vinegar; 2 tbsp walnut oil; 1/2 tsp french mustard; 6 rashers smoked streaky bacon, cut into small pieces; 2 tbsp sunflower oil; 250g chestnut mushrooms, halved; 125g oyster mushrooms; bag of mixed salad leaves; 2 pitta breads, toasted and cut into 1cm pieces. |
| Recipe Method |
| Put the soy sauce, vinegar, walnut oil and
mustard in a bowl. Season well and whisk to combine. Dry fry the bacon in a non-stick pan until crisp, set aside. Heat the sunflower oil and fry the mushrooms for 4 minutes. Add the dressing and gently heat. Put the salad leaves in a large bowl, add the bacon and the mushroom and dressing mixture, along with the toasted pitta pieces. Gently toss through and divide between 6 bowls. |
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