Salad with rocket and mushrooms

Salad with rocket and mushrooms


500 g medium white mushrooms, in thin slices
¾ cup pine nuts 
500 g rocket

For the sauce

½ cup "Lof" Extra Virgin Olive Oil
2 tbsp. lemon juice
1/2 tsp. garlic, crushed
1 tbsp. mustard
1 tsp. flower honey
1 tsp. coriander powder 
2 tbsp. pomegranate seeds for garnishing 
Salt, freshly ground pepper



Wipe the mushrooms with a wet cloth (or wash them very quickly under running water and dry them).
Cut the edge of their stalks, then cut them into thin slices.
Make the sauce by beating all ingredients together in a shaker.
Spread the mushrooms on a deep platter and pour the sauce over them.
Leave the mushrooms to marinate for at least 30 mins.
Meanwhile, roast the pine nuts in a non-stick pan without using fat.
Wash and dry the rocket, cut it into pieces by hand and place it in the salad bowl.
Right before serving, keep 2-3 tbsp. from the mushrooms and a spoonful of pine nuts aside and add the rest on top of the rocket.
Stir and sprinkle on top with the mushrooms and pine nuts you kept aside.
If you wish, garnish with pomegranate seeds.

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