Fig, Walnut & Mushroom Salad With A Carob & Balsamic Dre - cooking recipe

Ingredients

For the salad
6 medium button mushrooms, thickly sliced
1 red onion, finely sliced
12 walnut halves, roughly chopped
3 tablespoons balsamic vinegar
2 large figs, cut into thick slices
1 pinch black pepper (to season)
For the dressing
1 1/2 tablespoons carob syrup
1 tablespoon balsamic vinegar
serve with
mixed greens
stuffed green olive
2 slices of your favourite bread
hummus, on the side

Preparation

Heat 2 tbsp water in a non stick saute pan and add the mushrooms and cook for 2 minutes before adding in the balsamic vinegar, keep the heat on medium/high and cook for a further 6 minutes, then toss in the red onion and walnuts, add a pinch of black pepper, mix everything together and turn off the heat.
Prepare your mixed leaves in your serving bowl, make it into a nest, then spoon the mushroom mixture into the centre, arrange your sliced figs around the side and add the green olives on top.
For the dressing, mix together the carob and balsamic vinegar in a small cup and give it a quick whisk and drizzle over the salad and you're done!