Tandoori wild mushroom and goat’s cheese salad

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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