Mushroom Warm Salad

 

  • 3 tablespoons of olive oil
  • 300 g of cultivated mushrooms
  • 1 red pepper
  • 2 cloves of garlic
  • juice of 1 lemon
  • 2 teaspoons cumin
  • 400 g boiled chickpeas
  • 6 tablespoons of yogurt
  • 1 tablespoon of olive oil
  • Quarter bunch of mint
  • Quarter bunch basil
  • dried mint
  • Red pepper
  • Olive oil
  • Salt
  • Freshly ground black pepper

Peel the mushrooms. Take the olive oil in the pan. Add the mushrooms, season with salt and cook. Lower the stove heat and add the garlic, chickpeas, diced pepper. Cook for 2 minutes and add cumin and half the lemon juice. Cook until the lemon juice evaporates and remove from the heat.

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