Festive Mushroom Salad

Serves 4-6 | Vegan | Nut Free | Gluten Free Option

Ingredients 

• 150g pearl couscous 

• 1 vegetable stock cube 

• 5 portobello mushrooms

• 1 bunch carrots (approximately 8 small)

• 1 red onion

• 1 tbsp olive oil 

• 1 tsp sumac 

• 1/2 tsp paprika 

• 1.5 tbsp tahini 

• 2 tsp lemon juice 

• 1 tsp pomegranate molasses 

• 1 tbsp warm water

• 2 tbsp parsley, roughly chopped 

• 1/4 cup pomegranate seeds 

• Salt and pepper, to taste

Method 

Step 1: Cook couscous as per packet instructions, adding a vegetable stock cube and a pinch of salt to the pot.

Step 2: Preheat oven to 190C and line a baking tray with paper. Chop mushrooms into quarters, chop onion into wedges and slice carrots lengthways. Transfer to the baking tray and drizzle with olive oil, then season with sumac, paprika, salt and pepper. Roast for 20-25 minutes, or until tender. 

Step 3: To a small bowl, add tahini, lemon juice, pomegranate molasses and warm water. Whisk to combine, then season with salt and pepper. To serve, layer the couscous on the base of a serving platter, then drizzle over a quarter of the sauce. Next,  arrange the carrots, mushrooms and onions on top and pour over the remaining sauce. Garnish with parsley and pomegranate seeds.

Note: to make this recipe gluten free, use millet or quinoa.

This recipe was bought to you by SA Mushrooms