Grilled Mushroom & Lentil Salad

Yields1 Serving
Prep Time10 minsCook Time30 minsTotal Time40 mins
 8 cup mushrooms, stalks removed
 2 tbsp olive oil
 4 cloves garlic
 1 bunch broccolini, trimmed and cut into 5cm lengths
 2 cups kale, leaves only
 1 tsp ground turmeric
 ¼ cup natural yogurt
 ¼ cup pumpkin seeds
 1 tbsp curry powder
 1 tsp olive oil
 400 g lentils, strained
 lemon, juiced
 2 tbsp chopped parsley
 ¼ cup natural yogurt, to serve
1

Preheat oven to 180°C and line a baking tray with baking paper.

2

Place broccolini, whole garlic cloves and olive oil on the pan. Toss to coat then place in the oven to cook for 10 minutes.

3

Add kale leaves to the baking tray and sprinkle with salt. Toss to combine then re turn to the oven and cook for a further 10 minutes.

4

In the meantime, prepare the marinade by combining the turmeric and yoghurt in a bowl. Add the mushrooms and coat with the marinade.

5

To toast the pumpkin seeds, combine the curry powder with 1 tsp olive oil. Place a small frying pan over medium heat. Add seeds to the pan and cook, stirring for 2-3 minutes. Remove from the pan and set aside.

6

In a large bowl, combine the lentils with the cooked kale and broccolini. Squeeze the cooked garlic from each clove into the bowl. Add lemon juice and chopped parsley. Stir to combine.

7

Heat a grill plate or bbq over medium-high heat. Brush lightly with oil. Place marinated mushrooms on the grill, gill side down and cook for 3-4 minutes. Flip and cook for a further 3-4 minutes.

8

Serve grilled mushrooms with the lentil salad and top with natural yoghurt and spiced pumpkin seeds.

Ingredients

 8 cup mushrooms, stalks removed
 2 tbsp olive oil
 4 cloves garlic
 1 bunch broccolini, trimmed and cut into 5cm lengths
 2 cups kale, leaves only
 1 tsp ground turmeric
 ¼ cup natural yogurt
 ¼ cup pumpkin seeds
 1 tbsp curry powder
 1 tsp olive oil
 400 g lentils, strained
 lemon, juiced
 2 tbsp chopped parsley
 ¼ cup natural yogurt, to serve

Directions

1

Preheat oven to 180°C and line a baking tray with baking paper.

2

Place broccolini, whole garlic cloves and olive oil on the pan. Toss to coat then place in the oven to cook for 10 minutes.

3

Add kale leaves to the baking tray and sprinkle with salt. Toss to combine then re turn to the oven and cook for a further 10 minutes.

4

In the meantime, prepare the marinade by combining the turmeric and yoghurt in a bowl. Add the mushrooms and coat with the marinade.

5

To toast the pumpkin seeds, combine the curry powder with 1 tsp olive oil. Place a small frying pan over medium heat. Add seeds to the pan and cook, stirring for 2-3 minutes. Remove from the pan and set aside.

6

In a large bowl, combine the lentils with the cooked kale and broccolini. Squeeze the cooked garlic from each clove into the bowl. Add lemon juice and chopped parsley. Stir to combine.

7

Heat a grill plate or bbq over medium-high heat. Brush lightly with oil. Place marinated mushrooms on the grill, gill side down and cook for 3-4 minutes. Flip and cook for a further 3-4 minutes.

8

Serve grilled mushrooms with the lentil salad and top with natural yoghurt and spiced pumpkin seeds.

Grilled Mushroom & Lentil Salad

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