MOROCCAN SPICED SHIITAKE SALAD
Earthy, vibrant, and packed with depth. Perfect for lunch, dinner, or any time you want to spice things up
Makes 10 portions
Prep time: 15 mins | Cook time: 40 mins
INGREDIENTS
2.2lb (1kg) bag of Fable Pulled Shiitake Mushrooms, thawed
2.2lb (1kg) of pumpkin or sweet potato, cut into 3cm cubes
6-7 generous handfuls of baby spinach
2 red onions, thinly sliced
8 garlic cloves, minced
½ cup pine nuts, roasted
3 lemons
4 tsp ground cumin
2 tsp smoked paprika
2 tsp cinnamon
4 tbsp of maple syrup
2 tbsp ras el hanout spice mix
1 cup tahini
Olive oil
Salt
METHOD
Preheat oven to 360°F/180°C. In a small bowl, combine 2 tbsp olive oil, cumin, smoked paprika, cinnamon, maple syrup, juice of 1 lemon and a pinch of salt. Whisk to incorporate and pour over pumpkin (or sweet potato). Stir in, ensuring pieces are evenly coated. Place pumpkin in a roasting tray and roast for 30 minutes or until slightly soft and caramelized. Once roasted, remove from oven and cool.
For a simple tahini dressing, combine tahini, 1 tbsp of olive oil, ¼ of the amount of minced garlic, juice of 1 lemon and generous pinch of salt. Whisk together with a fork and add 3-4 tbsp of warm water. Whisk with fork vigorously until combined and smooth.
Heat olive oil in pan or grill over medium heat. When hot, add remaining minced garlic and Fable and cook for 6 mins. Add ras el hanout spice. While cooking, press and agitate Fable in the pan with wooden spoon. Cook for further minute. Finish with a squeeze of lemon juice.
To serve:
In a salad bowl, place spinach leaves, sliced onion, 1 cup of glazed pumpkin (or sweet potato) and ½ cup of spiced Fable. Toss to combine. Drizzle generously with the tahini dressing and top with pine nuts.
