Make your salad more exciting with tandoori mushrooms.
Preheat the oven to 200C.
Coat the mushroom in the paste, stir in 1 tbsp oil and place onto a lightly oiled baking tray.
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.
Meanwhile, stir together the mint chutney with the vinegar, yoghurt, evoo and 1 tbsp of water until you have a dressing. Season to taste.
Sprinkle the seasoning evenly over the mushrooms, saving the rest for another dish or the table.
Mix the mushrooms with the other salad ingredients and enough of the dressing so that everything has a light coating. Serve straight away.
Exclusive recipe from The Spice Tailor.
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