A fast, fantastic mushroom kiev salad

The simplest dishes are often the best. With just 10 minutes prep time, this one’s no exception. Plus: crispy mushroom kiev and roasted chilli cauliflower? Talk about a plant-based dream team…

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INGREDIENTS:

  • Woolworths Crispy Mushroom Kievs: 4
  • Woolworths Turmeric Chilli Cauliflower Florets: 1 tub
  • Olive oil: 3 tablespoons
  • Celery fingers: 150 g
  • Washed baby spinach, rocket & watercress: 100 g
  • Radish sprouts, to garnish
  • Woolworths Turmeric & Coconut Cream Dressing
  • Lemon juice
  • Sea salt and freshly ground black pepper, to season

METHOD:

  1. Preheat the oven to 200°C.
  2. Arrange the mushroom kievs on a baking tray and drizzle with 1 tablespoon olive oil, bake according to package instructions.
  3. Do the same with the turmeric chilli cauliflower florets.
  4. Slice half of the celery sticks super thinly.
  5. Make curls from the remaining celery by running the blade of a vegetable peeler down the sticks and leaving the ribbons in a bowl of iced water to curl.
  6. Toss the spinach, rocket, watercress, a squeeze of lemon juice, and the remaining olive oil, cauliflower and celery.
  7. Arrange on two plates and serve with warm mushroom kiev.
  8. Top with radish sprouts and a drizzle of Woolworths Turmeric & Coconut Cream Dressing. Season to taste.
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