Mushroom, Bean and Harissa Salad Recipe

Septembers warm salad created by the lovely Sophia Gale-Windsor (Chef at the Falmouth store).

Mushroom, bean & harissa salad


  • 10 medium mushrooms
  • 1 tsp of ¬†mixed herbs
  • 1 yellow pepper
  • 1 red pepper
  • 2 tsp of Harissa
  • 1 can of kidney beans
  • 2 cans of chick peas


Chop mushrooms and coat with olive oil, mixed herbs and 1 tsp of the harissa paste. Place in baking tray and roast for twenty mins 160 fan oven or equivalent. Then Slice red and yellow peppers and lastly open and drain cans of beans/chick peas and mix in last tsp of harissa. Add the mushrooms and then serve.


Leave a Reply

Your email address will not be published. Required fields are marked *