- 800g Button Mushrooms, trimmed
- 8 sprigs fresh thyme
- 100ml olive oil
- 1 cup raw cashews
- 1 tbs honey
- 2 tbs sesame seeds
- 180g semi dried tomatoes
- 100g baby spinach leaves
- 1 tbs red wine vinegar
- 1 tsp Dijon mustard
| - Preheat oven and a large roasting pan to 220°C fan forced. Add the mushrooms to the hot pan. Add the thyme and drizzle over 2 tbs of the olive oil, shake the pan to coat all the mushrooms
- Roast 15 minutes or until the mushrooms are just tender
- Meanwhile, heat a medium non-stick frying pan over medium heat. Add 1 tablespoon oil and the cashews, cook, shaking the pan for 3-4 minutes until cashews light golden
- Add the honey and sesame seeds and toss gently to coat. Remove cashews to a tray lined with baking paper to cool
- Add the cashews, tomatoes and spinach to the mushrooms. Combine the remaining 2 tablespoon olive oil, vinegar, mustard and salt and pepper in a screw-top jar, shake to combine
- Pour the dressing over the mushroom salad and toss gently to combine. Serve warm or at room temperature with roast turkey, pork or ham
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