- 60ml hazelnuts
- 1 garlic clove
- 500g mixed mushrooms
- 20ml white wine vinegar
- 2ml sea salt
- 80mlolive oil
- black pepper
- selection of lettuce leaves
Toast the nuts in a 200°C oven and rub off the skins.
Cool the nuts and chop roughly.
Rub the sides of the salad bowl with the garlic clove.
Preheat the oven grill.
Thread the mushrooms on kebab skewers and place on a baking sheet.
Make a dressing by blending together the vinegar, salt, and olive oil and season with pepper.
Brush the mushrooms with the dressing and grill until done.
Alternatively, cook them over hot braai coals.
Remove the mushrooms from the skewers and slice.
Place in the salad bowl along with the lettuce leaves and moisten with the remaining dressing and sprinkle with the nuts.