250g Denny Portabellini mushrooms
2 Tbsp olive oil
Salt & pepper to taste
½ cup walnuts
¼ cup sunflower seeds
For the dressing:
¼ cup olive oil
2 Tbsp red wine vinegar
1 shallot, finely diced (about 2 Tbsp)
1 tsp Dijon mustard
Pinch of sea salt
1 large head butter lettuce, about 2 cups
1 green apple, finely sliced
100g feta cheese
1. Preheat oven to 180˚C.
2. Slice mushrooms in half and place on a baking tray. Drizzle with olive oil and season with salt and pepper. Bake for 10 minutes at 180˚C.
3. Toast walnuts and sunflower seeds in a pan until golden brown and remove from the heat.
4. Combine all dressing ingredients in a jar and shake well to combine.
5. Arrange lettuce in a large bowl. Add roasted mushrooms, apple slices, toasted nuts and feta cheese. Drizzle with dressing and serve.
Prep time: 15 minutes
Cook time: 15 minutes