This wholesome, woodland-inspired salad combines golden roasted mushrooms, puy-style lentils and tender green beans with lamb's lettuce in a tempting mix. Finished with a bright lemon, dijon & garlic dressing and topped with grated mature cheddar for a little indulgence. (Gluten-free, suitable for coeliacs).
Prep Time
35 min
Cuisine
British
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1 Dijon mustard pot (18g)<span class="strong">†</span>
200g chestnut mushrooms
Typical Values
per 100g
per serving
Energy
375 kJ 89 kcal
1422 kJ 338 kcal
Fat of which saturates
4.4 g 1.4 g
16.6 g 5.3 g
Carbohydrate of which sugars
7.4 g 1 g
28.1 g 3.8 g
Fibre
2.4 g
9.2 g
Protein
5.9 g
22.4 g
Salt
0.24 g
0.91 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Rinse the puy-style lentils in a sieve under cold running water
Add the puy-style lentils to a pot with plenty of cold water, bring to the boil over a high heat, then reduce to medium-low and cook for 20-25 min (approx. step 6)
2
Meanwhile, slice the portobello mushrooms into thick slices
Rip the chestnut mushrooms into bite-sized pieces
Add all the mushrooms to a large baking tray (or two!) with a generous drizzle of olive oil and a generous pinch of salt and pepper
Put the tray in the oven for 15-20 min or until they're caramelised and golden
3
Meanwhile, cut the trimmed green beans in half
4
Peel and finely chop (or grate) the garlic
Combine the chopped garlic, Dijon mustard and the juice of 1/2 [1]lemon with 2 tbsp [4 tbsp]olive oil
Season with a pinch of salt and pepper – this is your lemon-mustard dressing
5
Cut the remaining lemon into wedges
Chop the basil finely, including the stalks
Grate the cheddar cheese
6
Once the puy-style lentils are almost tender, add the green beans to the pot and cook for a further 3-4 min
Once done, drain everything and run under cold water until cooled slightly
Add the lentils and beans to a large mixing bowl
7
Once done, add the caramelised mushrooms to the bowl with the lamb's lettuce, chopped basil, half the grated cheese and the lemon-mustard dressing
Season with a generous pinch of salt and pepper and give everything a gentle mix up
8
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