Umami
You are probably already combining certain foods for maximum umami flavour, without even knowing it. Umami is imparted by glutamate, a type of amino acid which occurs naturally in many foods including meat, fish, vegetables and dairy products. Think bacon and cheese on a hamburger, tomato sauce and Parmesan cheese.

Spinach, shitake and sweet potato salad

INGREDIENTS:

• ½ kilogram (1 pound) sweet potatoes
• 1⁄3 cup walnuts, shelled
• 2 garlic cloves, minced
• 350g (12oz) shitake mushrooms, stems discarded and caps thickly sliced
• 1⁄4 teaspoon salt
• 12 cups spinach leaves
• 4 teaspoon olive oil
• 1 tablespoon Dijon mustard
• 1⁄2 cup red wine vinegar 

METHOD:

• Preheat the oven to 200°C/400°F. Place the sweet potatoes on a baking sheet coated with non-stick cooking spray, and bake until tender, about 15-20 minutes. Remove the potatoes from the oven and cool.
• Toast the walnuts in a separate pan in the oven until crisp, about 5-7 minutes. Coarsely chop the nuts when they are cool enough to handle.
• Heat a large non-stick pan coated with cooking spray over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
• Add half the mushrooms, sprinkle them with the salt, and cook until they begin to soften, about 4 minutes. Add the remaining mushrooms and cook until all the mushrooms are tender, about 5 minutes.
• Place the spinach in a large bowl. Add the sweet potatoes and walnuts. Remove the mushrooms from the pan with a slotted spoon and add to the bowl with the spinach.
• Add the oil, vinegar, and mustard to the pan and whisk over high heat until warm. Pour the dressing over the salad and toss to combine. 

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