Mushroom, lentil and pickled onion salad


  • Serves 4 people

  • 2 Spanish onions, cut into wedges
  • 2 tbsp olive oil
  • 60 ml (¼ cup) red wine vinegar
  • 2 tbsp thyme
  • 300 gm small black lentils (see note)
  • 2 king brown or Swiss brown mushrooms, shaved on a mandolin or thinly sliced
  • 60 gm firm ricotta, coarsely crumbled, plus extra to serve
  • Herb dressing
  • 80 ml (1/3 cup) extra-virgin olive oil
  • 60 ml (¼ cup) red wine vinegar
  • ¼ cup finely chopped mixed soft herbs (such as flat-leaf parsley, mint and basil)
  • 1 anchovy fillet, finely chopped
  • 1 tbsp baby capers in brine, rinsed, finely chopped
  • ½ tbsp each finely chopped rosemary and thyme
  • ½ garlic clove, finely chopped
  • ½ tsp Dijon mustard
01   Preheat oven to 180C. Heat a char-grill pan over medium-high heat, drizzle onion wedges with oil and grill, turning once, until charred (4-5 minutes each side). Transfer to a roasting tray, drizzle with vinegar, scatter with thyme and season to taste. Roast until tender (20-25 minutes), then set aside.
02   Meanwhile, cook lentils in boiling water until tender (15-18 minutes), drain well, spread on a tray and set aside to cool.
03   For herb dressing, place ingredients in a bowl, whisk to combine and season to taste.
04   Combine lentils, onion, mushroom and ricotta in a bowl, drizzle with herb dressing, season to taste and toss to combine. Serve topped with extra crumbled ricotta.
Note Small black lentils are available from select grocers and delicatessens. If they’re unavailable, substitute small green lentils.

This recipe is from the March 2013 issue of Australian Gourmet Traveller.
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