Warm Mushroom, Leek & Goat’s Cheese Salad

This is a perfect spring salad with lots of sautéed mushrooms and a healthy kick of chilli! Leeks are amazing prebiotics – meaning they help feed the good bacteria in your gut, which is so essential for overall health. I love to keep this as a vegetarian option, using just goat’s cheese, but you could also add some simply grilled organic chicken or red meat if you prefer.


Warm Mushroom, Leek & Goat’s Cheese Salad


Serves: 2 as a main, 4 as a side



  • 250g button mushrooms, sliced
  • 1/2 leek, chopped finely
  • 2-3 tbsp goat’s cheese
  • 1/4 cup sunflower seeds
  • 2 cups mixed greens (I used a combination of spinach and kale)
  • 2 tbsp olive oil
  • Sea salt
  • Chilli flakes, if desired



  1. In a heated medium-sized frying pan, add 1 tbsp of olive oil then add the leeks and sauté until translucent or golden.
  2. Add the mushroom to the pan and allow them to cook well with the leeks (3-4 minutes).
  3. Season the mushrooms and leeks with salt and optional chilli. Throw in a handful of sunflower seeds to cook with the leeks and mushrooms.
  4. Add fresh mixed greens to a large serving bowl then top with sautéed leeks and mushrooms.
  5. Sprinkle with goat’s cheese and extra seeds and chilli, if using. Enjoy!
Previous PostDay on a Plate: Ellie Bullen, Elsa's Wholesome Life
Next PostWhy Deleting Instagram Twice A Day Has Been Life Changing