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Warm mushroom salad with ricotta and witlof

Name: Warm mushroom salad with ricotta and witlof
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 400g Swiss brown mushrooms, halved; 1 tablespoon thyme leaves; 2 garlic cloves, thinly sliced; 2 tablespoons lemon juice; 3 red or regular green witlof, leaves separated, halved lengthways; 1/2 cup flat-leaf parsley leaves; 150g low-fat ricotta

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05m

10m

Warm mushroom salad with ricotta and witlof

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Earthy mushrooms, peppery witlof and creamy ricotta combine to make this delightful warm salad.

2 tablespoons olive oil
400g Swiss brown mushrooms, halved
1 tablespoon thyme leaves
2 garlic cloves, thinly sliced
2 tablespoons lemon juice
3 red or regular green witlof, leaves separated, halved lengthways
1/2 cup flat-leaf parsley leaves
150g low-fat ricotta

Method

1.

Heat oil in a large deep frypan and cook mushrooms over medium-high heat for 3-4 minutes. Add thyme and garlic, and cook for 2 minutes. Add lemon juice and 2 tablespoons hot water, and cook for 2 minutes. Add witlof and parsley, and stir until witlof is slightly wilted. Divide the salad among bowls and crumble the ricotta over the top. Season with freshly ground black pepper.

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