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Roasted Mushrooms, Tomato & Cashew Salad

Yields68 ServingsCook Time15 mins

 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.

Nutrition Facts

Servings 0