Tandoori Mushroom with a Fig, Goats Cheese and Spinach Salad by Anjum Anand

Tandoori Mushroom with a Fig, Goats Cheese and Spinach Salad by Anjum Anand


1 packet The Spice Tailor Classic Tandoori Fast paste
250 g chestnut mushrooms – cleaned and halved
3/4 Tbs cider or white wine or cider vinegar to taste
1 rounded Tbs full fat plain yoghurt
2 Tbs EVOO


50 g mixed baby spinach leaves, washed
40 g cucumber - shredded
2 soft dried figs - quartered
80 g soft goats cheese log - crumbled
A little finely sliced red onions (optional) or crispy shallots


Preheat the oven to 200C.

Coat the mushroom in the paste, stir in 1 tablespoon oil and place onto a lightly oiled baking tray. Cook for 10-15 minutes or until charred in places and meaty. Place on the upper shelf and under a grill for a little extra char.

Meanwhile, stir together the mint chutney with the vinegar, yoghurt, evoo and 1 tablespoon of water until you have a dressing. Season to taste.

Sprinkle the speedy seasoning evenly over the mushrooms, saving the rest for another dish or the table.

Mix the mushrooms with the other salad ingredients and enough of the dressing so that everything has a light coating. Serve straight away.

Credits: The Spice Tailor

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