Everyday recipes
Roast mushroom and rocket salad
Per Serrve: 846kJ, SAT Fat 2.3g, total fat 5.2g
INGREDIENTS
4 large flat mushrooms
8 button mushrooms, halved
2 small wholemeal dinner rolls, thinly sliced
90g low-fat creamy
feta cheese
2 bunches asparagus, trimmed
100g baby rocket leaves
DRESSING
¼ cup finely chopped fat-free sundried tomatoes
2 tablespoons red wine vinegar
METHOD
- Preheat oven to slow, 150°C . Line 2 oven trays with baking paper.
- Arrange mushrooms on one tray. Lightly spray with oil and season to taste. Bake for 20-30 minutes, until tender. Let cool and reserve juices for dressing.
- Meanwhile, make croutons by arranging bread in a single layer on an oven tray. Bake for 10-15 minutes, until crisp. Allow to cool, then spread with feta.
- Blanch asparagus in a frying pan of simmering water for 1-2 minutes. Refresh in iced water and drain well.
- DRESSING: In a small jug, whisk together tomatoes, vinegar and 2 tablespoons of reserved mushroom juice. Season to taste.
- 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.
TOP TIP- Use any variety of mushrooms you want.
- Baby beets are a delicious addition to this salad.
- If you like, add a drizzle of balsamic vinegar.
