Mushroom, Kale & Sprout Salad, Beer Dill Vinaigrette, Feta Yogurt

mushroom salad, mushroom on toast, kale salad, winter salad, on toast

Yield: 4

Author: Suze Morrison

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Mushroom, Kale & Sprout Salad, Beer Dill Vinaigrette, Feta Yogurt

Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

Hearty, yet nutritious, the perfect breakfast, lunch or dinner, but i dare you not to snack from the fridge....

Ingredients

For the Salad

• 200-250g Kale, ribs removed and shredded
• 200g Brussels Sprouts, shredded
• 200g Mixed mushrooms
• 2tbsp Rapeseed Oil
• 1tbsp Butter
• Chopped Pistachios & Rye Sourdough to serve

Vinaigrette

• 20g Dill, finely chopped
• 6tbsp Rapeseed Oil
• 2tbsp Apple Cider Vinegar
• 1tbsp Hoppy beer
• 1/2tbsp Wholegrain Mustard

Feta Yogurt

• 120g Feta
• 250g Full Fat Thick Greek Yogurt
• 1 Garlic clove, minced
• ¼ tsp Cracked Black Pepper

Instructions

1. Begin with the vinaigrette and yogurt. It’s as simple as mixing all the yogurt ingredients together with a spoon, tasting and adjusting to your liking. For the Vinaigrette, add all ingredients to a jar with a tight lid, shake to emulsify, taste, and adjust. Set both aside.
2. Heat the oil and butter for the salad in a large sauté pan. Add the mushrooms and sauté until all the liquid has been released and they start to caramelise. Add the sprouts and kale and quickly cook until just beginning to wilt, you want them to retain some freshness.
3. Take 1 tbsp Vinaigrette and rub around the inside of your serving bowl. Use another 1tbspto mix through the cooked vegetables. Tumble into your bowl and drizzle over1tbsp more dressing
4. Sprinkle with pistachios and serve with the remaining vinaigrette and yogurt on the side. Rye Sourdough makes the perfect scoop!

https://gourmetglow.co.uk/recipes/mushroom-kale-sprout-salad-beer-dill-vinaigrette-feta-yogurt

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