Warm Heura and portobello mushroom salad with onion

Method

1. In a frying pan with a little oil, cook the onion strips and, when they start to colour, add the sliced portobello mushrooms and let them cook well.
2. Add salt, pepper, ground oregano and garlic powder and let them finish cooking over a low heat.
3. Let it cool slightly, tip it over the mixed leaves and add the rest of the ingredients.
4. Dress to taste; I used salt and Modena balsamic glaze

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 540 g	100 g	% IR*	Share
Energy	385 kcal	71 kcal	19 %
Fat	18 g	3.3 g	26 %
of which saturates	2.3 g	0.4 g	12 %
Carbohydrate	21 g	3.9 g	8 %
of which sugars	9.4 g	1.7 g	10 %
Fibre	14 g	2.6 g	—
Protein	33 g	6.1 g	66 %
Salt	3.3 g	0.6 g	55 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Mixed salad leaves: 40 g per serving
• Kalamata olives: 15 g per serving
• Salt: 1 g per serving
• Extra virgin olive oil: 5 g per serving

Photos