• 400g mushrooms (I use Australian Vitamin D Mushrooms)
  • Trimmed 2 red capsicum
  • Halved 2 yellow capsicum
  • Halved 400g mixed heirloom cherry tomatoes
  • ½ cup flat-leaf parsley leaves
  • 1 small bunch watercress, sprigs picked

Dressing ingredients

  • 1/2 cup extra virgin olive oil
  • 2 tbs pomegranate molasses*
  • 2 lemons, juiced

Author of this recipe

White Prince Mushrooms

White Prince Mushrooms

Grower / producer

Mushrooms are a versatile all-rounder that can be included in many cuisines and meals from breakfast, to lunch and dinner - and of course salads too! Read more

This salad is light and refreshing.  It's perfect for lunch or dinner, and especially for mushroom lovers.

Total votes: 772


Combine olive oil, 1/4 cup lemon juice and pomegranate molasses in a screw-top jar. Put mushrooms in a large ceramic bowl, pour over 3/4 of the dressing and stir to coat. Cover and refrigerate 1 hour to allow mushrooms to absorb the dressing. Preheat grill on high heat.

Place capsicums skin side up on a tray, grill for 5-8 minutes until skin is charred. Place capsicums in a bowl and cover with plastic wrap. Cool 10 minutes, then peel and discard the skin. Slice capsicums into 2.5cm-thick strips and add to the mushrooms.

Toss tomatoes, parsley and watercress through the mushrooms.

Arrange on a platter, drizzle with remaining dressing. Season to taste and serve. 

Tips from the author

* Pomegranate molasses is a sweet, thick syrup used in Middle Eastern cooking. It is available from deli’s and selected supermarkets.

Click here for more information about Australian Vitamin D Mushrooms 


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