Mushroom and Red Capsicum, Rocket Salad

Mushroom and Red Capsicum, Rocket Salad


3 people made this

This salad is a great entree for entertaining. All measurements can be altered to taste. Use bottled roasted capsicums or make your own with this recipe.

Tom Houlahan

Serves: 6 

  • 250g mushrooms, cleaned and sliced
  • 120g fresh rocket (approx 1 supermarket bag)
  • 200g roasted red capsicums
  • 1 medium-sized red chilli, sliced
  • 2 good handfuls of fresh basil leaves, ripped
  • 2 cloves garlic, crushed
  • finely grated rind of 1 lemon
  • juice of half a lemon
  • 3 tablespoons (60ml) olive oil
  • 60g Parmesan cheese, shaved

Preparation:10min  ›  Cook:7min  ›  Ready in:17min 

  1. Saute mushrooms in butter and oil for 5-7 minutes, or until tender.
  2. Combine the mushrooms, rocket, red peppers, chilli, basil, garlic and lemon rind in a large mixing bowl. Toss.
  3. Add lemon juice and oil to salad and toss well. Top off with Parmesan shavings.


Omit the Parmesan for a dairy-free option.

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