Chickpea, dryad’s saddle, mousseron and herb salad

Name: Chickpea, dryad’s saddle, mousseron and herb salad
Prep time: 20 min
Total time: 20 min
Yield: Serves 2–4
Ingredients: Griddled pitta or crusty bread, to serve; 6 young dryad’s saddle mushrooms, sliced thickly lengthways; 25 g/1 oz/2 tbsp butter; 5 ml/1 tsp rapeseed oil; 2 garlic cloves, sliced lengthways; Sea salt and black pepper; 45 ml/3 tbsp natural (plain) yogurt; Griddled pitta or crusty bread, to serve; Sea salt and black pepper; Handful of fresh mint leaves, torn if large; 30 g/2 tbsp chopped fresh dill, ripped into small pieces; 20 g/¾ oz violas or any other edible flower (optional); 20 g/¾ oz violas or any other edible flower (optional); 1 red grapefruit, half juiced and half in chopped segments; 1 x 400 g/14 oz can chickpeas; 30 g/2 tbsp chopped fresh flat leaf parsley; 5 ml/1 tsp white wine vinegar; 200 g/7 oz mousserons; 5 ml/1 tsp clear honey; 1 hot red chilli, chopped; 100 g/3¾ oz wild asparagus

Preparation info

Serves
2–4

Difficulty
Easy
Ready in
20 min

Appears in

The Mushroom Cookbook

By Michael Hyams and Liz O'Keefe

Published 2017

About

This recipe was rustled up after Michael brought to the cooking studio a dryad’s saddle that he’d found in the park while walking his dog Truffle that morning. Liz set to work and produced a tasty and healthy salad that showcases the beautifully full and fluffy dryad’s saddle as the main player, with tiny, pretty-as-a-picture mousse

Ingredients

Summer
Vegetarian

Ingredients

Method