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vegan recipes

More recipes
from the
Middle East

Mushroom salad

Gooseberry salad

• 300 GRAM MUSHROOMS, halved
• 2 CLOVES GARLIC, chopped
• 1 ONION, chopped
• 1 GREEN SWEET PEPPER, cut
• HANDFUL CHIVES, cut
• 3 TBSP LEMON JUICE
• 5 TBSP OLIVE OIL

• 250 GRAM MIXED LETTUCE
• 200 GRAM GOOSEBERRIES
• 1 TBSP SUGAR
• 100 GRAM ROQUEFORT, in cubes
• 4 TBSP OLIVE OIL
• 2 TBSP LEMON JUICE

Beat for the dressing the lemon juice with olive oil, garlic and pepper and salt to taste. Mix the mushrooms with the onion and the pepper and pour the dressing on top. Sprinkle with chives.

Put the lettuce in a bowl. Add 1/4 cup of water and the sugar to the gooseberries and poach them 3 minutes; allow to cool down. Beat the olive oil with the lemon juice and pepper and salt to taste for the dressing and pour over the lettuce. Crumble the blue cheese on the lettuce and distribute the gooseberries on top.