A salad to remember

Peter Gordon published an awesome cookbook a few years ago with loads of inspiring salads.

For 2p, clean 500-600 grams of mushrooms ( portobello would have been perfect but wasn’t available). Remove the stems. Put the mushrooms in a large oiled oven dish(opening upwards). Slice the stems. Chop and fry 4 garlic cloves in 20 grams of butter. Add the stems and 2 table spoons of chopped rosemary. Bake and stir. Stop the fire. Mix with 50 grams of panko and a mixture of 2 teaspoons ( decide yourself) dissolved in 1 table spoon of water. Spread the mixture on the mushrooms ( try to fill each one). Bake in the oven at 180° for approximately 20 minutes.

Clean 2 tomatoes. Remove the seeds (eat them😉). Remove the skin of 2 tasty oranges. Add meat and juice to the tomatoes. Season with pepper, salt and a drizzle of olive oil. Add some fresh parsley.

Spread green salad on a plate. Put the mushrooms on top. Finish with the fresh tomato orange mixture and a poached egg.

Fabulous😋


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