Pan Grilled Mushroom and Cherry Tomato Salad

Pan Grilled Mushroom and Cherry Tomato Salad


For the salad

  • 8-12 large flat mushrooms, depending on size
  • Big handful cherry tomatoes
  • 1 large garlic clove, crushed
  • 2 tbsp balsamic vinegar
  • 4 handfuls watercress or rocket
  • 1/2 red onion, finely sliced into rings

For the toasts

  • 1 small baguette, sliced on a long diagonal
  • 2 large garlic cloves, crushed
  • 2 sprigs thyme or rosemary, leaves only, lightly crushed
  • Virgin olive oil
  • Sea salt and black pepper


  1. Preheat the oven to 190c. 
  2. Mix the two crushed garlic cloves and bruised herb leaves with 3 tbsp olive oil. Arrange the baguette slices across a baking tray, brush with the flavoured oil, and sprinkle with sea salt. Bake until crisped and golden – about 10 minutes.
  3. Season the mushrooms with salt and pepper, then brush them liberally all over with oil. Heat a wide frying pan until hot, then add the mushrooms, cap side down. Sear gently for about 8 minutes or until cooked through, and turning once.
  4. Scatter the cherry tomatoes over the pan between the gaps and sear for 30 seconds. Add the remaining crushed garlic and the balsamic vinegar and bubble up, for about 30 seconds.
  5. Arrange the flat caps on the toasts set over 4 plates. Toss the seared tomatoes with the salad leaves and red onion, and lightly dress with good virgin olive oil and a touch more balsamic vinegar. Pile on to the mushrooms and serve.

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