For the pesto place the parsley, parmesan, 1/3 cup olive oil, zest, juice, garlic and half the almonds in a food processor and blend until smooth. Set aside
Tips & Hints
Remaining pesto can be used on BBQ meats or fish
For The Salad
Ingredients
250g Cup Mushrooms, quartered
200g roasted capsicum, sliced
1 tbsp red wine vinegar
100g marinated feta, crumbled
200g mixed baby salad
Method
Preheat oven to 200°C fan forced. Toss mushrooms, capsicum, vinegar and remaining olive oil in a bowl. Spread onto a roasting pan lined with baking paper and roast for 10 minutes. Add almonds and feta and increase oven to 250°C. Cook for a further 5 minutes
Place salad leaves, mushrooms, capsicums on a platter and dress with as much pesto as you like
