Lunch

mixed mush­room and spinach flat­breads with chilli and fen­nel oil

donna hay - Fresh + Light - - Fresh -

mixed mush­room and spinach flat­breads with chilli and fen­nel oil

¼ cup (60ml) ex­tra vir­gin olive oil

1 long red chilli, de­seeded and shred­ded

1 tea­spoon nigella seeds

1 tea­spoon fen­nel seeds

600g mixed mush­rooms+, sliced sea salt and cracked black pep­per

360g bunch English spinach, trimmed and rinsed 4 small whole­meal flat­breads, toasted

⅓ cup (60g) mar­i­nated goat’s cheese

lemon wedges, to serve

Heat 2 ta­ble­spoons of the oil in a large fry­ing pan over high heat. Add the chilli, nigella seeds and fen­nel seeds and cook for 1 minute, or un­til golden brown. Re­move and set aside.

Heat the re­main­ing oil in the pan, add the mush­room, salt and pep­per and cook for 4–5 min­utes or un­til golden brown. Add the spinach and cook for 1 minute or un­til wilted.

Di­vide the mush­room mix­ture among the flat­breads, top with the goat’s cheese and chilli and fen­nel oil, and serve with lemon wedges. SERVES 4.

+ We used a mix­ture of field, Swiss brown, shi­itake and but­ton mush­rooms, but you can use any va­ri­eties you pre­fer.

In­fus­ing ex­tra vir­gin olive oil with chilli and spices is so easy and in­stantly up­lifts this sim­ple veg­e­tar­ian lunch into some­thing spe­cial.

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