Mushroom salad with kaffir lime leaves and pomelo vinaigrette

Serves 2
Prep time 40 minutes
Cook time 10 minutes

vinaigrette
3 limes
40g kaffir lime leaves, finely chopped
1 red bird’s eye chilli
20 garlic cloves, finely chopped
20ml fish sauce
20g brown sugar
50ml grapeseed oil

• Squeeze the juice from the 3 limes, and combine it with the rest of the ingredients. Mix until the brown sugar is dissolved.

50g button mushrooms, cut to bite size pieces
50g shiitake mushrooms, cut to bite size pieces
50g oyster mushrooms, cut to bite size pieces
3 tbsp grapeseed oil
salt and pepper, to taste      
50g pomelo flesh, shredded
20g cilantro, coarsely chopped

• Pan-fry the mushrooms in grapeseed oil till they are slightly brown and their aromas become pronounced. Season with salt and pepper.
• While they are still hot, toss the mushrooms into a mixing bowl with the vinaigrette, pomelo and cilantro.
• Chill the salad in the refrigerator before serving.

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