- Serves4
- Cook time10 minute
- Prep time15 minute
This mushroom and spring vegetable salad with crostini is a delightful mix of earthy mushrooms and crisp, seasonal veggies, all topped with crunchy, golden crostini. It’s a fresh, flavourful dish that’s perfect for celebrating the best of spring in every bite.
Ingredients
- 2 Coles Bakery Banh Mi Jumbo Rolls, thinly sliced
- 1/2 cup (125ml) olive oil
- 250g cup mushrooms, thickly sliced
- 1 bunch asparagus, woody ends trimmed, halved lengthways
- 1 1/3 cups (160g) frozen peas
- 120g Coles Australian Baby Spinach
- 1 tbs white wine vinegar
- 2 tbs finely chopped basil
- 1 garlic clove, crushed
- 1/3 cup (25g) shaved parmesan
Nutritional information
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Heat a barbecue grill or chargrill on high. Brush roll slices with 2 tbs oil. Cook for 1-2 mins each side or until charred.
Step 2
Combine mushroom, asparagus and 1 tbs remaining oil in a large bowl. Cook on the grill, turning occasionally, for 4 mins or until tender and golden brown.
Step 3
Meanwhile, cook the peas in a small saucepan of boiling water for 2 mins or until tender. Drain well.
Step 4
Arrange the spinach, mushroom mixture, peas and crostini on a large serving platter. Season. Combine the vinegar, basil, garlic and remaining oil in a jar. Season. Seal and shake to combine. Drizzle over the salad and top with the parmesan to serve.
Recipe tip
Clever storage: Fresh mushrooms need air circulation to stay fresh, so they’re best stored in an open paper bag in the fridge. Don’t wash them either, as they can become waterlogged – instead, wipe with a slightly damp cloth before cooking.
Smart swap: Switch the spinach for any salad greens you have in the fridge – baby rocket or mixed salad leaves would work well.
Mushroom and spring vegetable salad with crostini
- Serves4
- Cook time10 minute
- Prep time15 minute
Ingredients
- 2 Coles Bakery Banh Mi Jumbo Rolls, thinly sliced
- 1/2 cup (125ml) olive oil
- 250g cup mushrooms, thickly sliced
- 1 bunch asparagus, woody ends trimmed, halved lengthways
- 1 1/3 cups (160g) frozen peas
- 120g Coles Australian Baby Spinach
- 1 tbs white wine vinegar
- 2 tbs finely chopped basil
- 1 garlic clove, crushed
- 1/3 cup (25g) shaved parmesan
Method
Step 1
Heat a barbecue grill or chargrill on high. Brush roll slices with 2 tbs oil. Cook for 1-2 mins each side or until charred.
Step 2
Combine mushroom, asparagus and 1 tbs remaining oil in a large bowl. Cook on the grill, turning occasionally, for 4 mins or until tender and golden brown.
Step 3
Meanwhile, cook the peas in a small saucepan of boiling water for 2 mins or until tender. Drain well.
Step 4
Arrange the spinach, mushroom mixture, peas and crostini on a large serving platter. Season. Combine the vinegar, basil, garlic and remaining oil in a jar. Season. Seal and shake to combine. Drizzle over the salad and top with the parmesan to serve.