Asian Mushroom, Pak Choi and Potato Salad

Ingredients

For the salad

• 500 g baby potatoes, halved
• 400 g mixed whole Asian mushrooms (oyster, shiitake and brown mushrooms), wiped clean
• sunflower oil
• salt and freshly ground black pepper
• 2 heads pak choi, halved
• 50 g alfalfa sprouts or micro salads
• handful coriander, chopped

For the dressing

• 3 cloves garlic, crushed
• 1 thumb-sized piece fresh ginger, grated
• 100 ml peanut oil
• juice of 2 limes
• 2 tablespoons Shaoxing rice wine
• 2 tablespoons soy sauce
• 1 teaspoon wholegrain mustard
• 1 teaspoon honey or agave syrup
• black or white pepper

Method

Mix together all the dressing ingredients, season to taste with black or white pepper and allow to infuse. The soy sauce is salty, so you won’t need to add salt.

Boil the halved baby potatoes for 12 minutes, until just tender. Drain well. If you want crispy potatoes, coat them in sunflower oil, season with salt and pepper and grill on a hot griddle pan or under an oven grill.

Lightly coat the mushrooms in sunflower oil and season with salt and pepper. Grill on a hot griddle for 5–6 minutes, until browned and cooked through. Transfer to a bowl, pour over half the dressing and allow to marinate; reserve the rest of the dressing for drizzling.

Lightly coat the pak choi with sunflower oil and season with salt and pepper. Grill on the hot griddle for 3–5 minutes, until charred and slightly wilted. Break apart the leaves.

To serve, artistically arrange the potatoes, grilled mushrooms and pak choi on a platter. Scatter over the sprouts or micro salads and the coriander. Drizzle over the remaining dressing and serve warm.