Tandoori wild mushroom and goat’s cheese salad

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  • Try making this tasty salad with an Anglo-Indian twist


    For the salad
    3 tbsp vegetable oil
    750g mixed wild and chestnut mushrooms
    220g baby salad or baby spinach leaves
    180g soft, rindless goat’s cheese, crumbled
    180g-200g chopped smoked bacon, cooked until crisp
    50g walnut halves, lightly chopped

    For the tandoori marinade
    1 tsp each garlic and ginger pastes
    ¼ tsp each red chilli powder and paprika
    ½ tsp salt, to taste
    ¾ tsp garam masala
    1 tsp cumin powder
    4 tsp lemon juice
    3 tbsp vegetable oil

    For the dressing
    3 tsp sherry vinegar
    3 tbsp extra virgin olive oil
    1-1½ tsp Dijon mustard or to taste
    salt and freshly ground black pepper, to taste


    1. Preheat the grill to its highest setting. Place a baking tray on the top rack.
    2. Heat half the oil in a pan, add a pinch of salt and sauté half the mushrooms for around 5 minutes, until coloured. Pour onto a plate, then repeat with remaining oil and mushrooms.
    3. Mix together the marinade ingredients and add 1 tbsp water; check the seasoning. Pour over the sautéed mushrooms and toss to coat.
    4. Place the mushrooms in a single layer on the baking tray and grill for 5-7 minutes or until dry and charred in places. Remove from the oven.
    5. Whisk the ingredients for the dressing; check seasoning. Toss all the ingredients in the dressing, divide onto six plates and serve.

    Taken from Anjum’s Ayurvedic Diet (£14.99, Quadrille)

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