Warm tandoori mushroom, spinach and chickpea salad

Warm tandoori mushroom, spinach and chickpea salad

I Love Curry
4 as an accompaniment
Jonathan Gregson

A lovely salad with lots of flavours and textures that takes only 10 minutes to make. The mushrooms are marinaded then grilled to intensify their flavours, becoming wonderfully deep-tasting. The roasted cumin powder in the dressing is optional so, if you are in a hurry, you can leave it out.

For the tandoori marinade


Quantity Ingredient
2 fat garlic cloves, grated into a paste
8g fresh root ginger, grated into a paste
1/2 teaspoon chilli powder
3/4 teaspoon salt, or to taste
3/4 teaspoon garam masala
3/4 teaspoon ground cumin
2 1/2 tablespoons lemon juice
5 tablespoons olive oil

For the salad

Quantity Ingredient
300g mixed mushrooms (shiitake, oyster and chestnut), cleaned
100g baby spinach, well washed
200g canned chickpeas, drained and rinsed
large handful walnuts, lightly crushed
lots freshly ground black pepper, to taste

For the dressing

Quantity Ingredient
1 1/3 tablespoons cider, sherry or white wine vinegar
3 tablespoons extra-virgin olive oil
1/2 good teaspoon dijon mustard
1/2 red onion, finely sliced
1/3 teaspoon roasted cumin powder, (optional)


  1. Mix together all the ingredients for the marinade. Keep small shiitake and oyster mushrooms whole, but halve the others. Cut the chestnut mushrooms into 1.5cm slices. Toss the mushrooms in the marinade, making sure each piece is coated, then set aside for 30 minutes.
  2. Heat your grill to high and grill the mushrooms for three to four minutes each side, or until lightly charred; the shiitake and oyster mushrooms will take three minutes and the chestnut mushrooms will take an extra minute each side.
  3. Meanwhile, whisk together the ingredients for the dressing with 1 tsp water.
  4. Place the baby spinach in a bowl, add the hot mushrooms, chickpeas, walnuts and dressing, season well and toss to coat. Serve immediately.
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