Make your salad more exciting with tandoori mushrooms. 


  • 1 pkt The Spice Tailor Fast Paste - Classic tandoori Fast paste

  • 250g chestnut mushrooms, cleaned and halved

  • 3/4 tbsp cider or white wine or cider vinegar to taste

  • 1 rounded tbsp full fat plain yoghurt

  • 2 tbsp evoo

  • 50g mixed baby spinach leaves, washed

  • 40g cucumber, shredded

  • 2 soft dried figs, quartered

  • 80g soft goats cheese log, crumbled

  • A little finely sliced red onions (optional) or crispy shallots


  • 1.

    Preheat the oven to 200C.

  • 2.

    Coat the mushroom in the paste, stir in 1 tbsp oil and place onto a lightly oiled baking tray.

  • 3.

    Cook for 10-15 minutes or until charred in places and meaty. Place on the upper shelf and under a grill for a little extra char.

  • 4.

    Meanwhile, stir together the mint chutney with the vinegar, yoghurt, evoo and 1 tbsp of water until you have a dressing. Season to taste.

  • 5.

    Sprinkle the seasoning evenly over the mushrooms, saving the rest for another dish or the table.

  • 6.

    Mix the mushrooms with the other salad ingredients and enough of the dressing so that everything has a light coating. Serve straight away.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 327kj
  • Fat Total 23g
  • Saturated Fat 8g
  • Protein 13g
  • Carbohydrate 21g
  • Sugar 14g
  • Sodium 218mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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