Moreish Mushroom Salad Cups by Mary McCartney

"Little gem salad leaves serve as cups to hold crisp cauliflower tabouli that's topped with tangy warm mushrooms and little sweet potato croutons. Each mouthful is bursting with texture and flavour." - Mary McCartney

  • Preparation Time35 mins
  • Cooking Time20 mins
  • Serves2
  • DifficultyEasy


One medium sweet potato (about 7 ounces)
1 tablespoon extra-virgin olive oil
Flaky sea salt and freshly ground black pepper


1 tablespoon extra-virgin olive oil
1 tablespoon tamari
1 teaspoon balsamic vinegar
1 teaspoon fresh thyme leaves
12 ounces cremini mushrooms, brushed of any dirt and thinly sliced
1 medium clove garlic, finely chopped


1 small head cauliflower
2 tablespoons finely chopped fresh parsley
Juice of 1/2 lemon
Flaky sea salt

Salad Cups

2 heads little gem lettuce, separated into individual leaves

For the croutons: 

Preheat the oven to 375 degrees F.

Peel the sweet potato and cut into small 1/2-inch cubes. Place on a baking sheet and toss with the oil and a sprinkle of salt and pepper. Bake until they are crisp on the outside, about 20 minutes.


For the mushrooms: 

In a large sauté pan, add the oil, then tip in the tamari, vinegar, thyme, mushrooms and garlic. Sauté until the juices just evaporate and the flavors infuse, 8 to 9 minutes.


For the tabouli: 

In the meantime, grate the cauliflower into a mixing bowl and add the parsley, lemon juice and a pinch of salt. Mix well and set aside until ready to assemble the cups.


To assemble the salad cups, take a lettuce leaf, fill with a spoonful of the cauliflower tabouli, then a spoonful of the warm mushrooms and top with a scattering of the sweet potato croutons. Repeat with the remaining lettuce, tabouli, mushrooms and croutons.