ingredients

 

2 4 6 8 Servings

• 50 grams natural yoghurt

• 2 slices crusty bread

• 300 grams assorted mushrooms

• 2 garlic cloves

• 50 grams OR 2 handfuls mixed leaf salad

• 1 tablespoon dried oregano

• 2 tablespoons olive oil

• 2 teaspoons balsamic vinegar

• 1 teaspoon dijon mustard

• 1 teaspoon sugar

• 1 teaspoon worcestershire sauce

• 25 grams butter

implements

 

for cooking 2 servings

• frying pan

• large mixing bowl

• mug

• garlic crusher

instructions

 

1. Set grill to high.

2. Begin by preparing 300g of mushrooms: wipe clean and chop them as necessary.

3. In the frying pan melt a medium knob of butter. Crush and add 2 garlic cloves to it.

4. Next throw in the mushrooms and a tablespoon of dried oregano. Stir it gently so that the mushrooms are coated in butter. Cover and cook on a slow-medium heat for
5 minutes.

5. In the mug mix 2 teaspoons of balsamic vinegar and 2 tablespoons olive oil. Throw the salad leaves into the mixing bowl and toss in the dressing.

6. Place two bread slices under the grill for 3 minutes on one side only.
7. After the mushrooms have cooked for 5 minutes add: 
- 1 tablespoon of natural yogurt 
-  1 teaspoon of Dijon mustard
-  1 teaspoon of sugar 
-  1 teaspoon of Worcestershire sauce

8. Season, cover and cook for another 2 minutes.

To serve - Arrange the salad on the edge of the plate; take the bread off the grill and place it on the plate toasted side down. Spoon the mushrooms onto the un-toasted side and place a small dollop of natural yogurt on top.