This mushroom salad with bread cubes is a great blend of sweet and savory and is perfect for summer.
1 serving of oyster mushrooms
1 serving of lettuce
1 serving of papaya
A few drops of vinegar
Salt and pepper
Wholemeal rye bread
Clean the lettuce, wash it and spin it dry. Chop the garlic finely. Cut the mushrooms into bite-sized pieces. Halve the papaya, remove the seeds with a spoon and then remove the pulp with a spoon or knife and cut into slightly larger cubes. Heat a pan and cook the mushrooms and garlic until soft. Arrange mushrooms, lettuce, and papaya cubes on a plate, drizzle with vinegar, and season lightly with salt and pepper. Cut the bread into cubes, season and roast in a coated pan until crisp. Add to the vegetables and give everything a quick toss. Enjoy!
Tip: For extra flavor try adding other spices or herbs such as chili.