🥒🌶Fresh Thai Salad with Mushrooms

This refreshing, delicious combo was inspired by Mushrooms Australia. 

You can include the mushrooms in your salad or keep them separate like I have.

I’ve added pan fried halloumi to the mushrooms, and radish to the salad🤤. Note that the original recipe includes sprouted legumes. 

These dishes can go towards a vegetarian meal or accompany your favourite meat of fish dish. 

Ingredients for 2 servings

• 250 g mini tomatoes cut in half, or 2 tomatoes chopped 
• 1 Lebanese cucumber, diced
• 2-3 radishes, sliced (optional)
• 1/4 - 1/2 red onion, chopped 
• 1/4 bunch coriander, chopped 
• 1/4 bunch mint leaves
• 1/4 cup toasted almonds, flaked or slivered 
• 200 g grilled haloumi (optional)

Dressing

• 1 lime, juiced
• 2 tbsp fish sauce
• 1 tbsp tamari 
• 1 chilli, finely chopped 
• 1 clove garlic, minced
• 1 tbsp olive oil 

Mushrooms

• 3 tbsp olive oil 
• 10-12 cup mushrooms, sliced  
• 1 clove garlic, crushed
• ¼ cup tamari

Method

• Prepare the dressing by combining the lime juice, fish sauce, tamari, chilli, garlic, coriander and oil. 
• To prepare the salad, combine  the cucumber, tomatoes, radish, onion, mint and coriander in a bowl. Pour the dressing over the salad and mix. 
•  Add olive oil to a large pan and allow it to heat up, then add in the mushrooms. Saute them, stirring occasionally, for 3 minutes then add in the garlic and continue to saute for another 3 minutes. Avoid stirring too much. 
• Pour in the tamari, and allow it to bubble. Shake the pan so that the mushrooms become coated.
• Serve the mushrooms separately or lay them on top of the salad. Top with almonds and grilled haloumi.  

Here is the link to the original recipe.

I hope you enjoy!