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Warm Roasted Mushroom and Almond Pesto Salad

Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

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

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.


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.


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

Nutrition Facts

Servings 4