Coronation king oyster mushroom salad

Name: Coronation king oyster mushroom salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Ingredients: 1 tsp Cooks’ Ingredients Mild Curry Powder; 4 tbsp Leckford Estate Rapeseed Oil; 130 g packs British king oyster mushrooms, sliced in ½ lengthways

Will Torrent's recipe uses pulled spiced king oyster mushrooms instead of chicken. Serve it tossed with shredded little gem for a gorgeous sharing salad.

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Vegetarian

Serves8
CourseLunch
Prepare15 mins
Cook10 mins
Total time25 mins
Pluscooling

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1 tsp Cooks’ Ingredients Mild Curry Powder
4 tbsp Leckford Estate Rapeseed Oil
2 x 130g packs British king oyster mushrooms, sliced in ½ lengthways

For the dressing

2 tbsp tikka masala paste
150g Essential British Creme Fraiche
100g mayonnaise
1 tsp Cooks’ Ingredients Mild Curry Powder
2 tsp mango chutney
½ lime, juice
75g dried apricots, chopped
¼ x 25g pack coriander, roughly chopped, plus extra to serve
1 tsp nigella seeds
25g toasted flaked almonds
2 little gem lettuces

Preheat the oven to 220°C, gas mark 7. In a large bowl, mix the curry powder and oil together, then add the mushrooms and rub to coat well.
Transfer to a large roasting tin and roast for 10 minutes, or until golden. Meanwhile, add the tikka paste to a small nonstick pan and fry for 2-3 minutes. Cool the mushrooms and the paste. Pull the mushrooms into shreds, using 2 forks.
To make the sauce, combine the crème fraîche, mayonnaise, cooled tikka paste, curry powder, mango chutney and lime juice. Stir in the apricots, coriander, ½ tsp nigella seeds and ½ the almonds. Fold in the shredded mushrooms. Cover and chill overnight, if liked.
When ready to serve, separate the lettuce leaves and roughly tear onto a large serving plate. Spoon on the coronation mixture and toss gently. Scatter with the remaining coriander, almonds and nigella seeds.