We are launching a series of hearty summer salad recipes, like this healthy Oyster Mushroom & Tofu Millet Salad, to inspire you to get more veggies into your diet, while also providing nutrient-rich, balanced meals that are easy to make and perfect for the warmer weather.
Oyster mushrooms look beautiful when sliced, grilled and added to salads, but you can use any large or exotic mushrooms for this salad. As a vegan salad, this is packed with protein thanks to the tofu and millet. You could also use couscous instead of millet, or quinoa.
What You Need:
250g oyster mushrooms
Olive oil
A few sprigs thyme
1 tsp cumin seeds
2 red onions, sliced into wedges
2 cups cooked millet
100g firm tofu, cut into cubes
Flat-leaf parsley, chives or dill leaves, for garnishing
Salt
Freshly ground black pepper
For the dressing:
1 tbsp balsamic vinegar
1 tsp sweetener of your choice (maple syrup)
2 to 3 tbsp olive oil
Method:
1) Preheat the oven to 200 ̊C.
2) Slice the mushrooms lengthways and lightly score them in a criss-cross pattern.
3) Sauté the mushrooms in a large pan with olive oil, thyme and the cumin seeds. Once cooked, remove from the pan and set aside.
4) In the same pan, sauté the tofu until golden on the edges. Remove and set aside.
5) Now sauté the onion wedges, adding a little more olive oil, if necessary.
6) In a large bowl, add the cooked millet, mushrooms, tofu and onions.
7) To make the dressing, whisk all the ingredients together and pour over the salad. Toss everything together.
8) To serve, garnish with the herbs and season.
