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Recipe

Roast mushroom and rocket salad

Jun 29, 2012 2:00pm
  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Dressing
  • 1/4 cup finely chopped sundried tomatoes
  • 2 tablespoon red wine vinegar
Roast mushroom and rocket salad
  • 4 large flat mushrooms
  • 8 button mushrooms, halved
  • 2 wholemeal dinner rolls, thinly sliced
  • 90 gram feta cheese
  • 2 bunch asparagus, trimmed
  • 100 gram baby rocket leaves

Method

Roast mushroom and rocket salad
  • 1
    Preheat oven to 150°C. Line 2 oven trays with baking paper.
  • 2
    Arrange mushrooms on one tray. Lightly spray with oil and season to taste. Bake for 20-30 minutes. until tender. Let cool. Reserve juices for dressing.
  • 3
    Meanwhile, make croutons by arranging bread in a single layer on oven tray. Bake for 10-15 minutes, until crisp. Allow to cool, then spread with feta.
  • 4
    Blanch asparagus in pan of simmering water for 1-2 minutes. Refresh in iced water and drain well.
  • 5
    To make dressing, in a small jug, whisk together tomatoes, vinegar and 2 tablespoons of reserved mushroom juice. Season to taste.
  • 6
    When ready to serve, slice mushrooms and asparagus. Place in a large bowl with rocket. Season to taste and toss well. Drizzle with dressing and serve with croutons.

Notes

Baby beets are a delicious addition to this salad.

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