Starters & Light meals

Herb-roasted mushroom, guava and butterbean salad

6
Easy
15 minutes
10 minutes
Wine/Spirit Pairing
Groote Post Pinot Noir 2005

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Ingredients

Method
  • ½ cup olive oil
  • 3 T rice wine vinegar
  • 5 t honey
  • 3 T chives, chopped
  • 5 t oregano, ripped
  • Sea salt and freshly ground black pepper, to season
  • 6 guavas, peeled and halved
  • 250 g cooked butter beans
  • 500 g assorted mushrooms (shiitake, chanterelle, porcini, portabellini)
  • Olive oil, to drizzle
  • 1 x 2 cm piece fresh ginger, finely chopped

Method

Ingredients

Preheat the oven to 220ºC.
Prepare a dressing by mixing together the olive oil, vinegar and honey.
Add the chives, oregano and lemon zest
and juice. Season.
Combine the guava with the butter beans and mushrooms.
Lightly dress with a little olive oil and sprinkle with ginger.
Roast for 8 to 10 minutes, until the mushroom and guava are soft but not completely cooked.
Remove from the oven and toss in the ready-made dressing.
Serve as a warm salad or tossed cold through cooked fusilli pasta.

Per serving: 1371.4kJ, 3.6g protein, 26.6g fat, 15.8g carbs

TASTE

Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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