Warm Roasted Mushroom and Almond Pesto Salad

  • Serves: 4
  • Cooks In: 15 minutes
  • Share:

Ingredients

For the Pesto:
2 parsley leaves
35 g Parmesan cheese, roughly chopped
0.50 cup olive oil
0.50 lemon, juiced
2 garlic cloves
0.50 cup blanched almonds
For the Salad:
250 g cup mushrooms, quartered
200 g roasted capsicum, sliced
1 tbsp red wine vinegar
100 g marinated feta, crumbled
200 g mixed baby salad

Method

1

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.

2

Preheat oven to 200C 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 250C. Cook for a further 5 minutes.

3

Place salad leaves, mushrooms, capsicums on a platter and dress with as much pesto as you like.

Ingredients

For the Pesto:
 2 parsley leaves
 35 g Parmesan cheese, roughly chopped
 0.50 cup olive oil
 0.50 lemon, juiced
 2 garlic cloves
 0.50 cup blanched almonds
For the Salad:
 250 g cup mushrooms, quartered
 200 g roasted capsicum, sliced
 1 tbsp red wine vinegar
 100 g marinated feta, crumbled
 200 g mixed baby salad

Directions

1

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.

2

Preheat oven to 200C 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 250C. Cook for a further 5 minutes.

3

Place salad leaves, mushrooms, capsicums on a platter and dress with as much pesto as you like.

Warm Roasted Mushroom and Almond Pesto Salad

Tags:

 Blendability, Salad

YOU MIGHT ALSO LIKE...