Snacks and sides

Mushroom, lentil and pickled onion salad

Australian Gourmet Traveller recipe for mushroom, lentil and pickled onion salad.
Mushroom, lentil and pickled onion salad

Mushroom, lentil and pickled onion salad

William Meppem


Herb dressing



1.Preheat oven to 180C. Heat a char-grill pan over medium-high heat, drizzle onion wedges with oil and grill, turning once, until charred (4-5 minutes each side). Transfer to a roasting tray, drizzle with vinegar, scatter with thyme and season to taste. Roast until tender (20-25 minutes), then set aside.
2.Meanwhile, cook lentils in boiling water until tender (15-18 minutes), drain well, spread on a tray and set aside to cool.
3.For herb dressing, place ingredients in a bowl, whisk to combine and season to taste.
4.Combine lentils, onion, mushroom and ricotta in a bowl, drizzle with herb dressing, season to taste and toss to combine. Serve topped with extra crumbled ricotta.

Small black lentils are available from select grocers and delicatessens. If they’re unavailable, substitute small green lentils.

This recipe is from the March 2013 issue of



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