Spinach and Warm Mushroom Salad

Methods

• Shred the spinach by hand into a large bowl. Add onion and red capsicum.
• Toast the bread and then cut it into cubes. Alternatively, you could cut into cubes first and toast it in the oven so they get crisp all over. Add to the spinach.
• Warm the oil in a non-stick pan over medium heat. Add garlic and saute for a few minutes, being careful not to burn. Add lemon juice, oregano, basil, mustard and mushrooms. Mix well and let the mushrooms cook for about 5-7 minutes.
• Add sea salt and black pepper powder and toss.
• You should have enough dressing in the pan to fully coat the spinach now, but you can add another tbsp or so of olive oil if you feel it is not enough. Just make sure it is nice and hot.
• Toss the hot dressing over the spinach. Toss well so that the spinach wilts.
• Transfer into a serving platter, sprinkle parmesan cheese and serve warm.