Without the dressing, a salad is just leaves. Crisp greens meet miso-sesame-marinated oyster mushrooms, pan-seared to perfection and generously coated in our miso sesame dressing.
All dressed up, as it should be.
INGREDIENTS
Serves 2-3 as a side:
1/2 cucumber, sliced thinly in half moons
5 radishes, sliced thinly
Baby gem lettuce
Handful of mangetout
150g oyster mushrooms
5 tbsps of Miso Sesame dressing
2 tsps white/black sesame seeds
Spring onion to garnish
Coriander to garnish
INSTRUCTIONS
Step 1: Use a mandoline to finely slice the cucumber and radishes. Tear the baby gem leaves and slice into smaller bite-sized pieces.
Step 2: Heat a pan over medium–high heat. Add the mangetout (no oil needed) and cook until lightly blistered and charred in places. You want colour and snap. Remove from the pan and set aside.
Step 3: Toss the oyster mushrooms with 3 tbsp of Miso Sesame Dressing, making sure every piece is well coated. Heat a pan over high heat and fry the mushrooms until deeply golden, crispy at the edges, and irresistibly savoury. Let them catch and caramelise.
Step 4: Assemble the salad In a large bowl, combine the baby gem, cucumber, radishes, and charred mangetout. Using your hands, gently toss everything together.
Step 5: Drizzle over the remaining Miso Sesame Dressing—generously. Toss again, making sure every leaf is glossy, seasoned, and fully dressed.
Step 6: Transfer the salad to a serving plate. Pile the crispy miso mushrooms on top, scatter with sesame seeds, spring onion, and coriander.
Tip: If packing for later, keep the mushrooms separate and add them just before eating for maximum crunch.
