Ingredients
20ml/4 tsp olive oil
200g/7oz fennel, thinly sliced
5ml/1 tsp caster sugar
450g/1 lb mixed exotic mushrooms
2 large cloves garlic, finely chopped
10ml/2 tsp pine nuts
30ml/2 tbsp fresh dill, finely chopped
45ml/3 tbsp fresh coriander, finely chopped
30ml/2 tbsp fresh lemon juice
120g pkt mixed salad leaves (including rocket)
Method
Heat a wok or large frying pan. Add oil and stir-fry fennel until starting to turn brown. Add sugar to caramelize slightly.
Slice the mushrooms, if necessary, and add to the wok to cook lightly for 2 to 3 minutes. Then add the garlic and pine nuts and stir-fry for 1 minute. Finally scatter the herbs and lemon juice over the cooked vegetables.
Serve warm on a bed of mixed salad leaves.
Cooking tip: To ensure that the mushrooms cook quickly and don’t become overcooked, stir fry the vegetables in two batches and keep the first one warm, covered in foil until ready to serve.