Quick and Easy Vegetarian Food: Feta Mushroom Salad
I love being able to make quick and easy vegetarian meals, especially for lunch. Working full time from home and taking care of little ones means I like convenient lunch meals that are healthy and tasty, but don’t require me to spend any longer in the kitchen than necessary. I seem to spend a lot of time cleaning up and cooking in the kitchen throughout the day, so lunch time is a chance to make a quicker meal with minimal mess. For this meal, tomato puree is your friend. I always have a few tubes in the fridge and it’s surprising what you can add it too with a slab of cheese to make a really tasty meal. In this meal it was a Portobello mushroom!
This has been one of my favourite lunches to make since having my son Reuben just 20 days ago. My first food shop after my pregnancy just had to include a slab of feta cheese! I absolutely love cheese! After not being able to eat certain cheeses for 9 months, feta was one I missed the taste of most. I love its crumbly texture and unusual tangy taste. Though I'm trying my best to cut back on cheese, I do still have to regularly get my fix, albeit a much lesser quantity than I used to eat (which really was quite a lot)!
This meal is super tasty if you are a fan of mushrooms, and very quick to make. Pour a little olive oil over a ginormous mushroom, add a swirl of tomato purée, top with green pepper, feta, a sprinkle of cheddar and black pepper. I popped this one in a preheated 200 degree fan oven for around ten minutes, with a few carrot slices thrown in the tray too.
Ben called this one my mushroom pizza! You can add anything else you fancy to it too, such as onion and garlic. I served this one on a bed of green lettuce, vine cherry tomatoes, slightly heated carrots and green pepper.
Super simple, really satisfying and delicious!
Why not try my Green Goodness Smoothie to wash it down?