Salads don't just have to be for summer! This recipe from Jamie Oliver's latest cookbook is made up of sweet pears, rice, salad leaves, blue cheese, lemon and walnuts and makes for a tasty lunch, light dinner or side dish.
Serves 4
Total time: 48 minutes
Ingredients
8 small portobello mushrooms
2 pears
olive oil
red wine vinegar
80g blue cheese
2 tablespoons shelled unsalted walnut halves
1 lemon
80g radishes
2 x 250g packets of cooked basmati & wild rice
1 x 80g bag of watercress, spinach & rocket
optional: extra virgin olive oil
Nutrition information
ENERGY: 399kcal
FAT: 16.4g
SAT FAT: 5.7g
PROTEIN: 13.2g
CARBS: 53g
SUGARS: 8.9g
SALT: 1.5g
FIBRE: 5.3g
Method
Preheat the oven to 180ºC. Peel the mushrooms, saving the peel, and place them in a large roasting tray. Quarter and core the pears, add to the tray and dress with 1 tablespoon each of olive oil and red wine vinegar, then season with sea salt and black pepper. Turn the mushrooms stalk side up, then roast for 30 minutes. Crumble over the blue cheese and walnuts, and roast for another 10 minutes.
Meanwhile, finely grate the lemon zest into a bowl, squeeze in the juice, then finely slice and add the radishes. Add a pinch of salt and scrunch to quickly pickle. Heat the rice in the microwave according to the packet instructions, then tip on to a serving platter.
Finely chop the mushroom peel and salad leaves, stir through the rice with the dressed radishes, then season to perfection. Sit the roasted mushrooms and pears on top, spoon over any juices from the tray, and serve with a little drizzle of extra virgin olive oil, if you like.
ONE by Jamie Oliver is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2022 ONE). Photography: © David Loftus, 2022; © Richard Clatworthy, 2022.
