Miso-roasted mushroom, potato and chestnut salad with pickled red onion and watercress


Oils & Vinegars

  • 100g of red wine vinegar
  • 10g of extra virgin olive oil
  • extra virgin olive oil


  • 20g of rice wine, (optional)

Store Cupboard

  • 40g of caster sugar
  • 2g of sea salt
  • 150g of cooked chestnuts, peeled and sliced
  • 30g of miso paste

Fruit & Vegetables

  • 1 red onion, quartered and finely sliced
  • 400g of portobello mushroom, sliced
  • 400g of potatoes, cut into 2cm dice

Cooking Sauces

  • 10g of tamari

Salad & Fresh Herbs

  • 160g of watercress
  • 20g of fresh parsley, chopped