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Ingredients

  • 300 g button mushrooms halved
  • 15 cm piece Turkish bread split
  • Olive oil cooking spray
  • 2 avocados halved and deseeded
  • 500 g cherry tomatoes halved
  • 2 Lebanese cucumbers halved, deseeded and sliced
  • 1 cup basil leaves

Dressing

  • ¼ cup extra virgin olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoon mirin or sweet sherry
  • 1 clove garlic crushed
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard

Instructions

  • Add dressing ingredients to a screw-top jar, seasoned with salt and pepper. Shake well to combine. Place mushrooms in a bowl and pour over two-thirds of the dressing. Stir to coat. Cover and set aside for 30 minutes or until mushrooms have absorbed the dressing.
  • Preheat oven to 220ºC. Cut Turkish bread into 1cm cubes. Place onto a baking tray. Spray both sides of bread with olive oil. Bake for 10–15 minutes, tossing occasionally until golden and crisp. Set aside to cool.
  • Dice the avocados. Add to the mushrooms along with the tomatoes, cucumber, basil and Turkish bread. Pour over the remaining dressing, toss gently. Serve immediately with cooked prawns or other Christmas fare.