Mushroom, spinach salad
8 minutes Preparation 25 minutes Cooking 4 Serves
600g cup mushrooms, thickly sliced Olive oil cooking spray 100g baby spinach leaves 2 green onions, thinly sliced 1 tbsp sesame seeds, toasted Sweet soy dressing 1 tbsp soy sauce 2 tbsp mirin 1 tbsp honey
1⁄4 cup light olive oil
Preheat a greased barbecue plate on high heat. Place mushrooms in a large bowl and spray generously with oil, tossing to coat. Barbecue mushrooms, tossing occasionally, for 3-4 minutes until golden. Transfer to a large bowl. To make sweet soy dressing, combine ingredients in a screw-top jar. Shake to combine. Drizzle over mushrooms and toss to combine. Set aside for 20 minutes or until cooled. Add spinach, green onions and sesame seeds to mushrooms. Season with salt and pepper. Gently toss to combine. Serve.