Sufra Dayma:

Mushroom and Avocado Salad

By Moushira Abdel-Malek

---

Serves 12

Ingredients:

3 large avocados

500 gms button mushrooms (wiped, sliced)

1 cup halved walnuts

1/3 cup orange juice

1/3 cup balsamic vinegar

1/3 cup extra virgin olive oil

1 tbsp chilli sauce

1 tbsp brown sugar

2-3 bunches rocket leaves (stems removed)

Salt + pepper

Method:

Preheat oven to 200 degrees. Place walnuts onto a baking tray. Cook for 10 minutes, or until toasted, occasionally stirring. Transfer to a wooden board and roughly chop. In a screw-top jar, shake all the liquids and sugar, salt and pepper, until well combined. Place mushrooms in a serving bowl. Pour over three quarters of the dressing. Toss to coat. Cover. Refrigerate for one hour, or until mushrooms are tender. Just before serving, peel avocados and dice flesh. Add to mushrooms. Add walnuts and rocket leaves, then add remaining dressing. Toss gently to combine. Serve immediately.