Mushroom, kale & sprout salad, beer dill vinaigrette, vegan feta yogurt
Ingredients:
200-250g Kale, ribs removed and shredded
200g Brussels Sprouts, shredded
200g Mixed mushrooms
2tbsp Rapeseed Oil
1tbsp Butter
Vinaigrette:
20g Dill, finely chopped
6tbsp Rapeseed Oil
2tbsp Apple Cider Vinegar
1tbsp Hoppy beer
1/2tbsp Wholegrain Mustard
Feta Yogurt:
120g Almond Feta
250g Almond Greek-style Yogurt
1 Garlic clove, minced
¼ tsp Cracked Black Pepper
Chopped Pistachios & Rye Sourdough to serve
Method:
Begin with the vinaigrette and yogurt. It’s as simple as mixing all the yogurt ingredients together with a spoon, tasting, and adjusting to your liking. For the Vinaigrette, add all ingredients to a jar with a tight lid, shake to emulsify, taste, and adjust. Set both aside.
Heat the oil and butter for the salad in a large sauté pan. Add the mushrooms and sauté until all the liquid has been released, and they start to caramelise. Add the sprouts and kale and quickly cook until just beginning to wilt, you want them to retain some freshness.
Take 1 tbsp Vinaigrette and rub it around the inside of your serving bowl. Use another 1 tbsp to mix through the cooked vegetables. Tumble into your bowl and drizzle over 1 tbsp more dressing.
Sprinkle with pistachios and serve with the remaining vinaigrette and yogurt on the side. Rye Sourdough makes the perfect scoop!
Recipe and photos by @gourmetglow
Products used in this recipe:
