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Sugar snap pea, roasted shiitake and black bean salad

Name: Sugar snap pea, roasted shiitake and black bean salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 12 fresh shiitake mushrooms; 250g snow pea sprouts, long ends trimmed; 150g sugar snap peas, trimmed, blanched, refreshed; 1 cup canned or salted black beans, rinsed, drained; 1/2 cup (125ml) vegetable oil; 1 tablespoon sesame oil; 1/4 cup (60ml) rice vinegar; 1/4 cup (60ml) soy sauce; 1 teaspoon hot chilli sauce; 1 tablespoon brown sugar

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10m

Sugar snap pea, roasted shiitake & black bean salad

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This Asian-inspired sugar snap pea, roasted shiitake and black bean salad is the perfect summer salad.

12 fresh shiitake mushrooms
250g snow pea sprouts, long ends trimmed
150g sugar snap peas, trimmed, blanched, refreshed
1 cup canned or salted black beans, rinsed, drained

Dressing

1/2 cup (125ml) vegetable oil
1 tablespoon sesame oil
1/4 cup (60ml) rice vinegar
1/4 cup (60ml) soy sauce
1 teaspoon hot chilli sauce
1 tablespoon brown sugar

Method

1.

Preheat the oven to 190°C.
2.

Whisk dressing ingredients together.
3.

Brush shiitakes with a little dressing, then place in a baking dish in the oven for 10 minutes, turning once. Cool.
4.

Combine the sprouts, peas and beans with the remaining dressing. Serve the salad topped with roasted shiitakes.