Roasted Mushroom, Tomato and Onion Salad 

INGREDIENTS

  • 400g flat mushrooms

  • 600g button mushrooms

  • 1 punnet cherry tomato

  • 1 Spanish onion sliced into wedges (optional) 

  • 200g rocket

  • 1/2 cup toasted pinenuts 

Dressing

  • 1 cup olive oil

  • 1/3 cup balsamic vinegar

  • 2 tsp crushed garlic

  • 1 tsp salt

  • 1 tsp black pepper

  • 1 tsp mixed herb

  • 1 tsp paprika

  • 1 tsp brown sugar 

METHOD

  1. . Mix all of dressing ingredients and combine well.
    2. Preheat oven to 180 degrees Celsius.
    3. Place tomato and onion.on lined baking tray and coat in dressing. 
    4. Place the mixed mushrooms on another lined baking tray and coat in dressing. 
    5. Roast tomatoes and onions for 20 minutes and mushrooms for 30 minutes. Keep checking on them as you don't want them too soft just cooked through. 
    6. Retain excess dressing up drizzle over your salad. 
    7. Place rocket in a salad bowl. 
    8. Top with roasted vegetables. 
    9. Sprinkle toasted pinenuts on top. 
    10. Add protein of choice: mozzarella, parmesan, ricotta, grilled chicken or salmon ( optional) 

    The roasted vegetables can be stored in the fridge and added to a variety of salads. 

Dinner, Lunch, VegetarianLauren MeskinLunch, Dinner