Smoky Chilli Mushroom Salad

Prep time: 15 minutes
Cooking time: 5 minutes
Serves: 4
Served with sweet tomatoes, tangy red onions and cool cucumber


  • 150g button mushrooms
  • 2 beef tomatoes
  • 2 tbsp chopped chives
  • 1 red onion
  • 1 cucumber
  • 1 tbsp smoked paprika
  • 1 tsp chilli flakes
  • A few handfuls of lamb’s lettuce leaves
  • Olive oil
  • Sherry vinegar
  • Salt and pepper to season


  1. Thinly slice the mushrooms. Heat a sauté pan with a little oil. Season the mushrooms and toss them through the paprika and chilli flakes then cook the mushrooms for about a minute. Set them aside.
  2. Finely slice the onion and put in a bowl of water for five minutes.
  3. Slice the tomatoes. Halve the cucumber lengthways and deseed then slice into half-moons.
  4. Drain the onion and shake dry.
  5. Mix with the chives, tomatoes and mushrooms then drizzle with a little olive oil and sherry vinegar. Mix through some of the leaves, season to taste and serve.