Mushroom and Red Capsicum, Rocket Salad

    17 minutes

    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.

    6 people made this

    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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    Reviews in English (3)


    Absolutely delicious.  -  18 Jan 2010  (Review from Allrecipes UK & Ireland)


    Made it healthier. Omitted the butter when frying the mushrooms  -  18 Jan 2010  (Review from Allrecipes UK & Ireland)


    Used different ingredients. Used mixed leaves & lettuce in place of rocket  -  18 Jan 2010  (Review from Allrecipes UK & Ireland)