Name: Roast mushroom and rocket salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Dressing; 1/4 cup finely chopped sundried tomatoes; 2 tablespoon red wine vinegar; 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

Ingredients

Dressing

1/4 cup finely chopped sundried tomatoes

2 tablespoon red wine vinegar

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

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.

Baby beets are a delicious addition to this salad.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%