Carole Food.
Parmesan Mushroom Baked Salad
This is the perfect high protein baked salad, one portion has over 30g of protein! I’ve used giant cous cous here but you can use whatever your favourite grain is. Also, if you don’t have chestnut mushrooms then you could also use sliced portobello.
Jump to recipeThis is the perfect high protein baked salad, one portion has over 30g of protein! I’ve used giant cous cous here but you can use whatever your favourite grain is. Also, if you don’t have chestnut mushrooms then you could also use sliced portobello.
FAQ
What’s the best way to store this dish?
If not eating straight away then I’d recommend keeping the dressing separate until just before serving. Place both the dressing and salad in an airtight container in the refrigerator.
Can this be frozen?
I wouldn’t recommend freezing this!
If you’re looking for another salad, be sure to try out these recipes:
Parmesan Mushroom Baked Salad
This is the perfect high protein baked salad, one portion has over 30g of protein! I’ve used giant cous cous here but you can use whatever your favourite grain is. Also, if you don’t have chestnut mushrooms then you could also use sliced portobello.
Ingredients
for the salad
- 300g chestnut mushrooms (small ones kept whole and larger ones halved)
- 1 red onion, peeled and cut into 1/8ths
- 1 400g can chickpeas, drained
- 1 tsp smoked paprika
- 1 tsp ground garlic
- 1/2 tsp flaky salt
- 1/4 tsp dried oregano
- 1/4 tsp ground pepper
- 30g parmesan, grated
- 60g dry giant cous cous
- 60g feta, crumbled
- 30g roasted almonds, chopped
- 2 tbsp chopped dill
- 2 tbsp chopped parsley
- Oil
for the dressing
- 100g greek yoghurt
- 1 garlic, peeled
- 1/2 tsp smoked paprika
- 1 tbsp apple cider vinegar
- 1/2 - 1.5 tbsp water
- Pinch of salt
Method
- Preheat your oven to 220c/200c fan. Place the mushrooms, red onion and chickpeas on a large shallow baking tray then add the spices and grated parmesan. Drizzle with 1-2 tbsp of oil. Mix it all together really well with your hands. Then place in the oven for about 20 minutes.
- Place the almonds of a small baking tray and place in the oven for about 8 minutes, or until roasted. Once cooled, roughly chop.
- Cook the giant cous cous according to packet instructions.
- In a blender, blend together all the ingredients for the dressing, depending on how thick your yoghurt is, you may need to add a splash of water! You could also mix it together in a small bowl, just crush/grate the garlic!
- In a large bowl, add the mushrooms, onion, chickpeas, cous cous, feta, almonds, and herbs. Pour over the dressing then mix together well. And that’s it!
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