Jamie Oliver’s Quick Spinach Salad & Creamy Mushroom Farfalle
Servings: 2 people
Ingredients
For Salad
- 1 bag Spinach or a bunch as in my case
- 1 red apple
- 1 green apple optional
- ½ cup hazelnuts
- Blue or goat cheese optional
- Juice of one lemon
- Olive oil
For Farfalle
- 10 oz Farfalle
- 1 small onion
- 2 garlic cloves
- Salt & pepper
- 2½ oz white mushrooms feel free to add more
- 1¾ oz dried mushrooms i used black mushrooms from the ethnic section
- 5 tbsp crumbles feta or goat cheese
- Zest of one lemon
- A handful of parsley
- Olive oil
Instructions
For Salad:
- In a pan, roast the hazelnuts until they’re warm and fragrant and set aside
- Arrange the spinach on a flat salad serving dish
- Shred the apple in a bowl and mix with lemon juice to avoid oxidation and discoloring
- Spread the shredded apples on top of the spinach
- Crush the hazelnuts in a mortar with a pestle, or put in a plastic bag and smash with a bottle or the bottom of a plate
- Sprinkle the crushed hazelnuts generously over the salad
- Crumble the cheese and spread on top
- Drizzle with olive oil and more lemon juice as desired
For Farfalle:
- Soak the dried mushrooms in boiling water
- Cook Farfalle according to package instructions
- Chop the onion and grate the garlic
- In a wide frying pan, heat olive oil and on medium low heat cook onion and garlic
- Sprinkle with salt & pepper
- Chop the white mushrooms and add them to the pan
- Take the dried mushrooms out of the water, squeeze, chop and cook with the other ingredients in the pan for around 5 minutes
- In a food processor or blender, pulse the mushrooms with the mushrooms soaking water. For a chunky sauce, process lightly, otherwise process heavily until you get a smooth sauce
- Return to the pan and bring to a boil
- Chop the parsley and mix with the lemon zest
- Mix half the parsley-lemon mixture with the sauce in the pan
- Add the cooked farfalle and toss well until combined
- Throw in the cheese and toss well until the sauce gets creamy. If its too thick, add tablespoons of reserved pasta water
- Mix the rest of the parsley and lemon zest and serve hot
- Finish with drizzles of olive oil
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