Baked Harissa Mushrooms with Lentil Salad

This vegetarian dish features chunky Portobello mushrooms baked with a spicy and sweet harissa and honey marinade, accompanied by a refreshing and hearty lentil salad packed with fresh herbs, tangy olives, and crunchy nuts and seeds. Topped with feta and basil, it’s a perfect blend of flavours and textures.

Ingredients

4 Portobello Mushrooms

2 tbsp Harissa Paste

2 tbsp Honey

2 tbsp Olive Oil

1 pinch Salt and Pepper

250g Red Lentils, cooked as per packet directions

250g Cherry Tomato

20 Green Olives, pitted

20g Fresh Mint, chopped

20g Fresh Parsley, chopped

20g Fresh Dill, chopped

4 tsp Flaked Almonds

4 tsp Pumpkin Seeds

2 tbsp Basil, chopped

50g Feta, crumbled

Zest & Juice of 2 Lemons

1 tsp Sumac

Method

Preheat your oven to 210°C. In a bowl, mix together the harissa paste, honey, olive oil, and a pinch of salt to create the marinade.

Arrange the Portobello mushrooms on a baking tray, cup side up. Spoon the harissa marinade over the mushrooms, ensuring they are well coated. Season the mushrooms with additional salt and pepper.

Roast the mushrooms in the preheated oven for 8-10 minutes, or until they are tender and slightly charred. Once done, remove from the oven and retain any juices released during roasting.

Combine the lentils, cherry tomatoes, green olives, chopped mint, parsley, dill, flaked almonds, and pumpkin seeds in a large salad bowl. Add lemon zest, the juice of 1 lemon, and 2 tablespoons of olive oil. Toss the salad

Add the red onion (sliced), sumac and juice of another lemon in a separate bowl. Mix well.

Use the salad as a base, then top with the mushroom, quartered.