A delectable salad robust in flavours, vivid in colour…. just what you would want for an easy light Autumn salad.


  • 100 -150 grams of mushrooms
  • 80-100 grams of microgreens
  • 2 x cloves of garlic, crushed
  • 100 grams of garlic and lemon infused feta (or your favourite feta)
  • 1.5 x tablespoons of butter
  • 3 springs of thyme
  • Salt & pepper

**Serves 4


  • Heat the butter in a saucepan add garlic and mushrooms. Sauté mushrooms until tender but not soggy.
  • Once the mushrooms are cooked let cool to room temperature.
  • Spread the microgreens onto a platter or a big bowl,  followed by the mushrooms and thyme. Crumble the marinated feta, add salt and pepper to taste. Drizzle a tablespoon of garlic and lemon oil over the salad. Serve and enjoy.
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