Sugar Snap Pea, Roasted Shiitake & Black Bean Salad

Name: Sugar Snap Pea, Roasted Shiitake & Black Bean Salad
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 12 fresh shiitake mushrooms; 250g snow pea sprouts, long ends trimmed; 150g sugar snap peas, trimmed, blanched, refreshed; 1 cup canned black beans, rinsed, drained; 1/2 cup (125ml) DRESSING:; 1 tbsp. vegetable oil; 1/4 cup (60ml) sesame oil; 1/4 cup (60ml) rice vinegar; 1 tsp. soy sauce; 1 tbsp. hot chilli sauce; Brown Sugar

Preheat the oven to 190°C.

Cook20 min
Total20 min
Serves2
LevelEasy

Dairy-Free Vegan Vegetarian Asian

Sugar snap pea, roasted shiitake & black bean salad

Ingredients

12 fresh shiitake mushrooms
250g snow pea sprouts, long ends trimmed
150g sugar snap peas, trimmed, blanched, refreshed
1 cup canned black beans, rinsed, drained
1/2 cup (125ml) DRESSING:
1 tbsp. vegetable oil
1/4 cup (60ml) sesame oil
1/4 cup (60ml) rice vinegar
1 tsp. soy sauce
1 tbsp. hot chilli sauce
Brown Sugar

Method

Preheat the oven to 190°C.
Whisk dressing ingredients together.
Brush shiitakes with a little dressing, then place in a baking dish in the oven for 10 minutes, turning once. Cool.
Combine the sprouts, peas and beans with the remaining dressing. Serve the salad topped with roasted shiitakes.