Warm lentil and mushroom salad
WARM LENTIL AND MUSHROOM SALAD Salad days
This dish is a quick meal on its own or you can serve it with boerewors.
(enough for 4)
3 tablespoons butter 500 g mixed mushrooms 1 can (410 g) lentils, drained 2 sprigs fresh thyme or 1 teaspoon dried thyme 3 tablespoons olive oil juice of 1 lemon salt and pepper, to taste 200 g packet baby spinach
2 wheels feta cheese, crumbled
1 Heat a large pan over high heat. Melt the butter, add the mushrooms and sauté until brown.
2 Add the lentils and thyme to the mushrooms, stir through and heat up.
3 Remove from the heat and pour over the olive oil and lemon juice. Flavour with salt and pepper.
4 Stir in the spinach and feta cheese and serve immediately as a quick lunch or pack it in a plastic container with a fork to eat on the road.
go! Drive & Camp says Make sure the pan is wide enough and that the butter is bubbling when you fry the mushrooms. It also helps to cook the mushrooms in batches as it prevents it from steaming and drawing water.