LION’S MANE ‘STEAK’ SALAD 🦁 Welcome back to SALAD SEASON, the series where I show you how to make the best salads in town. For EPISODE 7, I’ve made my take on one of my childhood favourites - THAI BEEF SALAD - but with a twist… We’re using lion’s mane mushrooms instead of meat - but any mushrooms work well here! As always, my full recipe can be found below - enjoy, and let me know if you give it a go! INGREDIENTS (serves 2) 300g mushrooms (I used @marvellousmushrooms lions mane but oyster / others work too!) 1 tsp minced ginger 1 tsp minced garlic 1 lime (juice + zest) 1 tsp miso paste 1 tsp crispy chilli oil (@mamayuchillioil ) 1 tsp sesame oil 1 tsp soy sauce 1 tsp rice wine vinegar 1 tsp agave syrup 1 tsp toastes sesame seeds 1/2 large cucumber Handful cherry tomatoes Handful radishes 1 small carrot 2 spring onions 1 red pepper 1/2 red onion 2 lettuce leaves Handful fresh mint Handful fresh coriander 1 tbsp toasted cashews Salt Pepper Oil (for frying) METHOD 1. Chop your veg - cucumber into small chunks, tomatoes in half, radish into slices, carrot grated into ribbons, lettuce, spring onion, red onion, mint + coriander shredded. Pour into a large mixing bowl. 2. For the dressing, mince the fresh ginger + garlic into a bowl, then mix with juice of 1/2 lime + some zest, 1 tsp each of miso, chilli oil, sesame oil, soy sauce, rice vinegar, agave + sesame seeds. Mix well, then season to taste. 3. For the mushrooms, get a frying pan up to medium high, then add enough oil to cover the base of the pan. Sear, pressing down to release the moisture. Season with salt + pepper on either side + more oil if needed. Once golden brown, flip + repeat (5 mins or so on each side). To finish, add 1-2 tbsp of the dressing mix, allowing to coat + stick to the mushrooms. 4. Pour the remaining dressing over the salad, mix well, then serve in bowls. Slice the mushrooms into strips, place on top with more sesame seeds + enjoy! #thai #beef #salad #lionsmane #mushrooms #saladrecipe - @alfiecooks_