This Middle Eastern Salad leans on cumin and coriander to do the heavy lifting. We roast the Mushroom for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the cumin and coriander elements, and pat the mushroom dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the mixed mushrooms and roast until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the za'atar and the rest of the cumin and coriander flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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