Miso-roasted mushroom, potato and chestnut salad with pickled red onion and watercress

4
30 minutes

Ingredients

Quick-pickled onion

  • 100g of red wine vinegar
  • 20g of rice wine, (optional)
  • 40g of caster sugar
  • 2g of sea salt
  • 1 red onion, quartered and finely sliced

Salad

  • 400g of portobello mushroom, sliced
  • 150g of cooked chestnuts, peeled and sliced
  • 400g of potatoes, cut into 2cm dice
  • 30g of miso paste
  • 10g of extra virgin olive oil
  • 10g of tamari

To serve

  • 160g of watercress
  • 20g of fresh parsley, chopped
  • extra virgin olive oil

Method

1
Begin by making the pickled onions. Combine the red wine vinegar, rice wine (if using), sugar and salt in a small saucepan and bring to the boil
  • 2g of sea salt
  • 100g of red wine vinegar
  • 20g of rice wine, optional
  • 40g of caster sugar
2
Once boiling remove from the heat. Add the onion to the hot pickling liquid and allow to cool while you make the rest of the salad
  • 1 red onion, quartered and finely sliced
3
Preheat the oven to 190°C/gas mark 5
4
Place the potatoes in a medium saucepan and cover generously with salted water. Bring to the boil and simmer for 20 minutes or until cooked. Drain and leave to steam dry
  • 400g of potatoes, diced, approximately 2cmx2cm
5
In a mixing bowl, whisk together the miso, tamari and oil to form a roasting marinade. Line a roasting tray with greaseproof paper
  • 10g of tamari
  • 30g of miso paste
  • 10g of extra virgin olive oil
6
Toss the mushrooms and chestnuts in the marinade to coat evenly. Transfer to the roasting tray and cook in the oven for 14 minutes, then set aside to cool slightly
  • 150g of cooked chestnuts, peeled and sliced
  • 400g of portobello mushroom, sliced
7
Toss the potatoes, mushrooms and chestnuts together, making sure to coat everything in the roasting juices
8
To assemble the salad, place a handful of torn watercress on each plate. Scatter over the potatoes, mushrooms and chestnuts, then add some pickled onions and a teaspoon of the pickling liquid. Garnish each salad with chopped parsley and a drizzle of olive oil
  • 160g of watercress
  • extra virgin olive oil
  • 20g of fresh parsley