Crumbed mushroom, blue cheese and apple salad
|125 g||Blue cheese|
|1 Tbsp||Lemon juice|
|½ cup||Pecans, roasted, chopped|
- Wipe mushrooms. Soften blue cheese and fill each mushroom cap with cheese. Beat eggs and water together. Dip mushroom in egg mixture, then coat with breadcrumbs.
- Heat oil in a frying pan until very hot. Cook mushrooms, turning often. Drain on kitchen paper. Wash cucumbers and chop into 2cm pieces. Wash apples and cut in half. Remove cores. Cut into 2cm pieces.
- Drizzle apples with lemon juice. Place apple and cucumber on a serving platter. Cut mushrooms in half. Place on top of apple and cucumber with nuts. Drizzle with dressing.
To prepare the dressing:
- Crush garlic, then peel and chop finely. Mix garlic, apple syrup or juice, lemon juice, oil, salt and pepper together.