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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*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.
sunflower seeds 40%, pumpkin seeds 40%, pine kernels 20%
130g portobello mushrooms
80g trimmed fine green beans
trimmed fine green beans
Allergens
Allergens highlighted by † (mustard, sulphites, milk)
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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