PORTABELLINI & WALNUT SALAD

INGREDIENTS:

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

METHOD:

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.

Serves 4

Prep time: 15 minutes

Cook time: 15 minutes