Spring salad of crunchy greens, watercress, mushroom and feta


Serves 8


For the salad:

250g green beans
Half a head of broccoli, cut into bite-sized florets
100g oyster mushrooms (or any mushroom type will do if you can't get oyster mushrooms)
1 clove garlic, minced
50g watercress
50g feta

For the dressing:

3T fresh oregano
3T fresh basil
3T lemon juice
100ml olive oil
Salt & pepper

How we do it

  1. Blanch the beans and broccoli in salted boiling water for four minutes then cool down with cold water and ice.
  2. Pan-fry the oyster mushrooms and garlic in a little butter for 2-3 minutes.
  3. Make the dressing by blitzing the oregano, basil, lemon juice, olive oil and salt and pepper with a stick blender.
  4. Gently mix the salad ingredients and dressing together and top with crumbled feta.