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Rosemary spiked porcini mushrooms with sesame and soy chilli grilled salad

James Tanner from Great Food Bites
For a tasteful barbecue snack, flavoured with South East Asian ingredients, try these great veggie treats by James Tanner

Rosemary spiked porcini mushrooms with sesame and soy chilli grilled salad

Method

1. Soak the rosemary sprigs in cold water for 3 hours. Preheat a grill until very hot. Thread the mushrooms and onion quarters onto the rosemary sprigs. Brush with sesame oil and season well before grilling for 10-12 minutes, turning occasionally.

2. Toss the salad leaves with the sliced chilli, soy sauce and olive oil. Tip the dressed leaves onto a hot griddle, and stir-fry for 1 minute,

3. To serve, pile the leaves on a plate, and stack the grilled mushrooms and onions on top. Drizzle with any juices from the pan.

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Serves: 3

Prep: 10 min, plus 3 hrs soaking
Cook: 10 min

Ingredients
6 sprigs Rosemary
6 large fresh porcini mushrooms, quartered
1 red onion, quartered
3 tbsp Sesame oil
1 head romaine lettuce, leaves separated
1 large red chilli, sliced
3 tbsp Soy sauce
2 tbsp Olive oil