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CRISPY MUSHROOM KIEV WITH ROASTED CAULIFLOWER SALAD

CRISPY MUSHROOM KIEV WITH ROASTED CAULIFLOWER SALAD

CRISPY MUSHROOM KIEV WITH ROASTED CAULIFLOWER SALAD

Recipe by Abigail Donnelly


INGREDIENTS
4 Woolworths Crispy Mushroom Kievs
1 tub Woolworths Turmeric Chilli Cauliflower Florets
3 tablespoons Olive oil
150 g Celery fingers
100 g Washed baby spinach, rocket & watercress
Radish sprouts, to garnish
Woolworths Turmeric & Coconut Cream Dressing
Lemon juice
Sea salt and freshly ground black pepper, to season


METHOD

  1. Preheat the oven to 200C°.
  2. Arrange the mushroom kievs on a baking tray and drizzle with 1 tablespoon olive oil, bake according to package instructions.
  3. Do the same with the turmeric chilli cauliflower florets.
  4. Slice half of the celery sticks super thinly.
  5. Make curls from the remaining celery by running the blade of a vegetable peeler down the sticks and leaving the ribbons in a bowl of iced water to curl.
  6. Toss the spinach, rocket, watercress, a squeeze of lemon juice, and the remaining olive oil, cauliflower and celery.
  7. Arrange on two plates and serve with warm mushroom kiev.
  8. Top with radish sprouts and a drizzle of Woolworths Turmeric & Coconut Cream Dressing. Season to taste.

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