Sunflower Microgreen Salad

A delicious salad made with oyster mushrooms, mandarins, cherry tomatoes and sunflower micro greens – delicious and extremely healthy This is a Sanjeev Kapoor exclusive recipe.

New Update
Sunflower Microgreen Salad

Main Ingredients Fresh sunflower microgreens, Medium dried oyster mushrooms
Cuisine Fusion
Course Salads
Prep Time 16-20 minutes
Cook time 0-5 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Sunflower Microgreen Salad

  • as required Fresh sunflower microgreens
  • 4 Medium dried oyster mushrooms soaked and drained
  • 4 Medium mandarins
  • 12-16 Cherry tomatoes
  • 4 teaspoons Butter
  • 1 teaspoon Dried mixed herbs
  • for drizzling Balsamic reduction
  • 8-12 Walnuts toasted
  • 8-12 White radish curls
  • 8-12 Beetroot curls
  • 2 slices Multigrain bread


  1. Roughly chop oyster mushrooms and keep them in a bowl. Peel mandarin and cut the segments and keep them in another bowl. Halve cherry tomatoes and add them to mandarin segments.
  2. Heat butter in a non-stick pan, add dried herbs and mushrooms and toss well. Add salt and mix well. Take the pan off the heat.
  3. For serving, drizzle a little balsamic reduction, making a pattern, on each serving plate, place the mushroom pieces, mandarin segments and cherry tomatoes to make a tasteful presentation.
  4. Arrange a few toasted walnuts, white radish curls and beetroot curls.
  5. Snip fresh sunflower micro greens and place them on the serving plate. Tear the multi grain bread slices into small pieces and place some on each plate. Serve immediately.