For The Pesto- 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
For The Salad- 250g Cup Mushrooms, quartered
- 200g roasted capsicum, sliced
- 1 tbsp red wine vinegar
- 100g marinated feta, crumbled
- 200g mixed baby salad
| 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
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