Salad with fried mushrooms, broccoli and basil mayo

The recipe is sponsored by Kryddhusid.


150 g mixed green lettuce 

300 g broccoli

10-15 mushrooms

1 yellow chilli

1-2 tbsp garlic, chopped finely

1 tin chickpeas 

1 tbsp turmeric

salt and black pepper 

olive oil for frying


Wash the salad and arrange in a big bowl.

Divide the broccoli into florets and slice the mushrooms and yellow chilli. Peel and finely chop the garlic.

Drain the liquid from the chickpeas. 

Heat olive oil on a skillet and add the broccoli florets first and fry for a moment. Then add the mushrooms, yellow chilli and garlic. Season with a pinch of salt and quite a bit of black pepper. Fry for a few minutes, or until the mushrooms are beautifully browned. Set aside the skillet.

Heat another skillet and dry roast the chickpeas. Toss the chickpeas in the hot skillet with turmeric until golden. A couple of chickpeas will pop and that’s fine.

Drizzle a bit of olive oil on the lettuce and season to taste. Then add the fried veggies and chickpeas. Mix well.

It’s nice to serve with a vegan mayo with lots of fresh basil. The ingredients and method of making vegan mayo is HERE. The only thing you do is adding a handful of fresh basil before blending with the magic wand. 

The recipe is sponsored by Kryddhusid.

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