Chilled Mushrooms in Curry Sauce
350g (12oz) closed cup mushrooms, halved
50g (2oz) blanched almonds, toasted
200g pack of washed and ready-to-eat continental four leaf salad
For the curry sauce:
200g carton of fromage frais
2 teaspoons curry paste
2 tablespoons mango chutney
2 tablespoons fresh lime juice
chopped coriander, to garnish
1. Mix the ingredients for the curry sauce together.
2. Chill for about 2 hours. Stir in the mushrooms and almonds.
3. Arrange the salad leaves on individual plates and spoon the mushroom and curry mixture on to the side.
4. Garnish with coriander.