Mushroom and Tomato Salad

An attractive, quick simple and healthy starter

Serves: 4


  • 350g Mushrooms, medium sized preferably Button
  • 1tbsp Lemon Juice to taste
  • Pinch of Ground Coriander
  • Few grains of Curry Powder
  • 2 -3 tbsp Double Cream
  • 150g Tomatoes, cherry or small plum, halved
  • Watercress or Lambs Leaf Lettuce
  • Parmesan Cheese, shavings


  1. Cut the mushrooms into thin slices lengthways, trimming the stems if long
  2. Place the mushrooms in a bowl and toss in lemon juice, spices and a little seasoning
  3. Fold in 2 tbsp cream. Taste and add extra lemon juice, seasoning or cream if desired
  4. Place a bed of lettuce leaves on the serving plates and add the mushrooms
  5. Divide the tomatoes between the 4 plates
  6. Season with pepper and shave a few small Parmesan slices on top
  7. Chill slightly before serving

To make a more substanial meal, serve with crusty bread