Amanda Laird: Mushroom salad with silverbeet, blue cheese and walnuts

Picture / Babiche Martens

Serves 4

A selection of mushrooms to make 4 cups, washed and sliced if necessary
2 cloves garlic, peeled and finely sliced
1/2 cup roasted walnuts, roughly chopped
3 handfuls young silverbeet leaves, washed
1 Tbs extra virgin olive oil
1 Tbs butter
Juice 1 lemon, plus extra to serve
Salt and freshly ground pepper
150g blue cheese

1. Heat pan and add oil and butter (this will become the dressing). When bubbling, add garlic and mushrooms, stirring for 10 minutes.

2. Add silverbeet, lemon, walnuts and seasoning, being generous with the pepper. Serve in bowls with all the juices from the pan and extra lemon wedges. Crumble over blue cheese.