Salad of chicory, chestnut mushrooms, kale & toasted seeds

Autumn

This is one of my favourite raw salads. It’s quick and interesting and has raw mushrooms in it (so underrated) – I’m a massive fan. Toasting mixed seeds in a splash of tamari makes them hopelessly irresistible and, if there are any left by the time you sit down, the perfect garnish to what is the perfect light lunch.

Serves 2

Ingredients

2 tablespoons pumpkin seeds
2 tablespoons sunflower seeds
2 tablespoons tamari
2 small or 1 larger firm head of red chicory, leaves separated
about 100g (3½oz) very fresh, firm chestnut mushrooms
handful of very small, tender kale leaves, or chard if you can’t find kale

For the dressing

1 tablespoon extra-virgin olive oil
½ tablespoon red wine vinegar
1 teaspoon sugar
1 teaspoon Dijon mustard
salt and freshly ground black pepper

Method

This is one of the simplest salads you could ever put together. Place a small pan over a low heat, add the seeds and tamari and cook, stirring regularly, until the seeds are toasted and the tamari has reduced to coat them, like a dry-roasted peanut – about 2–4 minutes. Remove from the heat and set aside.

Arrange the chicory leaves over a large plate. Slice the mushrooms and scatter these over the top of the chicory along with the kale or chard leaves and the toasted seeds.

To make the dressing, put all the ingredients in a small jug or bowl, season well with salt and pepper, and whisk well to combine. Trickle the dressing over the salad, season everything well with salt and pepper, and serve at once.

Back to Membership