Tomato and mushroom salad with rocket and lemon dressing

Name: Tomato and mushroom salad with rocket and lemon dressing
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Mushrooms; 5 Stem(s) Thyme; 1 Garlic clove; 6 TABLESPOONS Olive oil; 1-2 TEASPOONS demerara sugar; 7-10 Tbsp Juice of 1 lemon; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g cherry tomatoes; 2 Federation Rocket (à approx. 50 g); 7-10 Tbsp Lemon

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Mushrooms
5 Stem(s) Thyme
1 Garlic clove
6 TABLESPOONS Olive oil
1-2 TEASPOONS demerara sugar
7-10 Tbsp Juice of 1 lemon
2 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g cherry tomatoes
2 Federation Rocket (à approx. 50 g)
7-10 Tbsp Lemon

Directions

1
Clean, clean and halve the mushrooms. Wash thyme, dab dry and chop finely. Peel garlic and chop finely. Heat 3 tablespoons of oil in a pan and fry the mushrooms for about 5 minutes until golden brown.
2
Sprinkle with sugar and fry for about 1 minute. Add 3 tablespoons of oil and garlic, fry a little. Deglaze with lemon juice and vinegar. Let it boil down for about 3 minutes. Season to taste with salt and pepper, stir in thyme.
3
Let it cool down a little. In the meantime wash and halve the tomatoes. Wash the rocket, dab dry and clean. Mix the rocket, tomatoes, lukewarm mushrooms and vinaigrette. Serve garnished with lemon.
4
Ciabatta is delicious with it.