Name: Warm Roasted Mushroom and Almond Pesto Salad
Prep time: 10 min
Cook time: 15 min
Ingredients: 2 cups parsley leaves; 35g Parmesan cheese, roughly chopped; 1/2 cup olive oil; 1/2 lemon, juiced; 2 garlic cloves; 1/2 cup blanched almonds; 250g Cup Mushrooms, quartered; 200g roasted capsicum, sliced; 1 tbsp red wine vinegar; 100g marinated feta, crumbled; 200g mixed baby salad

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For The Pesto

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

For The Salad

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

For The Pesto

Tips & Hints:

Remaining pesto can be used on BBQ meats or fish

For The Pesto

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

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

For The Pesto

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

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

Ingredients

For The Pesto

For The Salad

Method

For The Pesto

For The Salad

For The Pesto

Tips & Hints:

For The Pesto

Tips & Hints:

For The Salad

For The Pesto

Tips & Hints:

For The Salad

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For The Pesto

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For The Pesto

Tips & Hints:

Ingredients

For The Pesto

For The Salad

Method

For The Pesto

For The Salad

For The Pesto

Tips & Hints:

For The Pesto

Tips & Hints:

For The Salad

For The Pesto

Tips & Hints:

For The Salad

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