Wild Sea Spinach & Caramelised Mushroom Salad

Cooking time
Serves4 people
Vegetarians Vegans Gluten-free diets
Wild Sea Spinach & Caramelised Mushroom Salad

Sea spinach grows wild on beaches around the UK. Sustainably foraged, it's juicy and salty with a slight crunch. Pair it with earthy, slow-cooked mushrooms and peppery watercress to make a richly flavoured salad. Delicious served alongside seafood dishes.


  • 25g walnut halves
  • 300g mushrooms, such as chestnut, oyster, shiitake or wild
  • 2 tbsp ghee
  • 100g wild sea spinach
  • A handful of flat leaf parsley
  • 1 lemon
  • 100g watercress

Prep: 15 mins | Cook: 30 mins

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1. Set a large frying pan on a medium heat and add the walnut halves. Toast for 1-2 mins, shaking the pan often, till the walnuts are nutty smelling and browned. Tip onto a chopping board and roughly chop. Keep the pan.
2. Clean the mushrooms. Tear any larger mushrooms in half or into quarters, so they're all roughly the same size. Set the frying pan on a low heat. Add 2 tbsp ghee and the mushrooms. Don't season them. Gently fry the mushrooms, stirring often, for 25-30 mins, till they're glossy and a deep, rich brown with an intense aroma.
3. Meanwhile, trim the roots and dry ends from the sea spinach. Rinse well. Finely chop a large handful of parsley sprigs, leaves and stalks.
4. Add the rinse sea spinach to the mushrooms and turn the heat to medium. Fry, stirring, for 2-3 mins till the spinach has wilted. Season with pepper and take off the heat. Add the chopped parsley and squeeze in a little lemon juice (keep the rest of the lemon for later). Stir well to mix. Taste, and add salt and pepper, if needed.
5. In a salad bowl, whisk together 1 tbsp lemon juice with ½ tbsp olive oil and a pinch of pepper. Add the watercress and toss to mix. Arrange the watercress in a serving bowl, then top with the mushrooms, wilted sea spinach and the walnuts. Serve straight away.
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