Earthy mushroom salad

Toast the nuts in a 200°C oven and rub off the skins. Allow nuts to cool and chop roughly.

Rub the sides of the salad bowl with the garlic clove.

Preheat the oven grill. Thread mushrooms on kebab skewers and place on a baking sheet.

Make a dressing by blending together the vinegar, salt, and olive oil and season with pepper.

Brush the mushrooms with the dressing and grill until cooked. Alternatively, cook them over hot braai coals. Remove the mushrooms from the skewers and slice. Place in the salad bowl along with leaves and moisten with the remaining dressing then sprinkle with the nuts.