Miso-roasted mushroom, potato and chestnut salad with pickled red onion and watercress
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This vegan winter potato salad recipe contains mushrooms, chestnuts, pickled onions and watercress, with a punchy miso marinade adding plenty of umami depth. The perfect dish for a light lunch that's full of fresh flavours in the colder months.
Ingredients
Quick-pickled onion
- 100g of red wine vinegar
- 20g of rice wine, (optional)
- 40g of caster sugar
- 2g of sea salt
- 1 red onion, quartered and finely sliced
Salad
- 400g of portobello mushroom , sliced
- 150g of cooked chestnuts , peeled and sliced
- 400g of potatoes , cut into 2cm dice
- 30g of miso paste
- 10g of extra virgin olive oil
- 10g of tamari
To serve
- 160g of watercress
- 20g of fresh parsley , chopped
- extra virgin olive oil
Method
1
Begin by making the pickled onions. Combine the red wine vinegar, rice wine (if using), sugar and salt in a small saucepan and bring to the boil
- 2g of sea salt
- 100g of red wine vinegar
- 20g of rice wine, optional
- 40g of caster sugar
2
Once boiling remove from the heat. Add the onion to the hot pickling liquid and allow to cool while you make the rest of the salad
- 1 red onion, quartered and finely sliced
3
Preheat the oven to 190°C/gas mark 5
4
Place the potatoes in a medium saucepan and cover generously with salted water. Bring to the boil and simmer for 20 minutes or until cooked. Drain and leave to steam dry
- 400g of potatoes , diced, approximately 2cmx2cm
5
In a mixing bowl, whisk together the miso, tamari and oil to form a roasting marinade. Line a roasting tray with greaseproof paper
- 10g of tamari
- 30g of miso paste
- 10g of extra virgin olive oil
6
Toss the mushrooms and chestnuts in the marinade to coat evenly. Transfer to the roasting tray and cook in the oven for 14 minutes, then set aside to cool slightly
- 150g of cooked chestnuts , peeled and sliced
- 400g of portobello mushroom , sliced
7
Toss the potatoes, mushrooms and chestnuts together, making sure to coat everything in the roasting juices
8
To assemble the salad, place a handful of torn watercress on each plate. Scatter over the potatoes, mushrooms and chestnuts, then add some pickled onions and a teaspoon of the pickling liquid. Garnish each salad with chopped parsley and a drizzle of olive oil
- 160g of watercress
- extra virgin olive oil
- 20g of fresh parsley
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Miso-roasted mushroom, potato and chestnut salad with pickled red onion and watercress
