A flavour-packed salad that you can make in a flash! You'll top the mixed baby leaves with tangy crumbled goats' cheese, golden pan-fried chestnut mushrooms, crisp focaccia croutons and a tantalising fresh basil and dijon mustard dressing. Not mushroom for improvement we think!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.2 g||3.4 g|
|Protein||5.8 g||15.9 g|
|Salt||0.57 g||1.57 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Rip the focaccia into rough bite-sized pieces
Add the ripped focaccia to a baking tray with a drizzle of olive oil and a pinch of salt
Put the tray in the oven for 5-6 min or until lightly crisp – these are your focaccia croutons
Meanwhile, crumble the chestnut mushrooms into the pan
Season with a pinch of salt and pepper and cook for 5 min or until golden and softened – these are your caramelised mushrooms
Tip: Try not to stir the mushrooms too often, as this will stop them from caramelising!
While the chestnut mushrooms soften, chop the basil finely, including the stalks
Combine the chopped basil with the Dijon mustard, white wine vinegar, 3 tbsp [6 tbsp] olive oil and 2 tbsp [4 tbsp] cold water
Season with a pinch of salt, pepper and sugar and stir it all together – this is your basil dressing
Crumble the goats' cheese into rough bite-sized pieces
Serve the focaccia croutons, caramelised mushrooms and crumbled goats' cheese over the baby leaf salad
Drizzle over the basil dressing and let everyone dig in