FOOD & DRINK
Grilled miso mushroom and grain salad INGREDIENTS
METHOD
2 tbsp Benecol Buttery Taste spread
1. Preheat the grill to high. In a small bowl, mix 1 tbsp spread with ½ tbsp miso paste, 1 tsp honey and the garlic. Arrange the mushrooms on a foil-lined tray and brush all over with the mixture; season and set aside. Mix the remaining 1 tbsp miso paste, 1 tsp honey, sesame oil, rice vinegar and 1 tsp water to make a dressing; set aside.
11⁄2 tbsp white miso paste 2 tsp clear honey 2 cloves garlic, crushed 4 large portabella mushrooms, cleaned and any thicker stalks trimmed 1 tsp toasted sesame oil 1 tbsp rice vinegar 1 small leek, finely sliced 250g pouch ready-cooked spelt, quinoa, red rice and wild rice 1 tsp sesame seeds 1 carrot, peeled and julienned or coarsely grated
2. Heat the remaining 1 tbsp spread in a saucepan and gently fry the leek with a pinch of salt for 5-6 minutes until soft. Add the grain mix and cook for 1 minute. Tip into a bowl and set aside. Toast the sesame seeds in a dry pan for a few moments till golden, then tip into a bowl and set aside. 3. Meanwhile, grill the mushrooms for 4 minutes on each side until golden and cooked through. Toss the grains with the carrot, radishes and avocado and divide between plates. Top with the mushrooms (spooning over any juices), then spoon over the dressing and scatter with sesame seeds to serve.
100g radishes, finely sliced 1 small avocado, chopped Preparation time: 20 minutes Cooking time: 10 minutes Serves: 2
30
COOK’S TIP Any grain would work well in this salad. Try wild rice or quinoa instead of the grain mix if you prefer. Recipe and photo courtesy of Waitrose. Recipes can be found at www.waitrose.com/recipes.
January 2022 | NN Pulse Magazine | 22,000 Copies delivered every month door to door across Northamptonshire
