Roasted Mushroom, Marinated Feta and Spinach Salad
Can be made as a main meal or serve as a side dish. Simply delicious!
lets get
cooking
- 500g mixed mushrooms (try button, swiss browns, flats, portobello, pine or shitake)
- 6 sprigs fresh thyme, leaves picked
- 2 cloves garlic, finely sliced
- 1/4 cup extra virgin olive oil
- 20g butter, softened
- Salt and freshly ground black pepper
- 100g marinated goats feta, crumbled and 1 tablespoon reserved oil
- 2 tablespoons red wine vinegar
- 200g baby spinach leaves
- 1/4 cup flaked almonds
Slice any large mushrooms in half and arrange all mushrooms in a large, baking paper lined roasting tray. Sprinkle with garlic and thyme, dot with butter and drizzle with 2 tablespoons of olive oil. Season to taste. Roast mushrooms at 180 degree celsius for 15 minutes or until soft and juicy.
Combine reserved oil from feta cheese with remaining extra virgin olive oil, vinegar and season to taste. Gently mix half the dressing with the baby spinach. Arrange on a large platter.
Scatter warm roasted mushrooms over the spinach, top with feta and almonds, drizzle with remaining dressing before serving warm.
This recipe is provided by Tripod Farmers, Australia using their Wash n Toss Range.
A salad for 4 people to share as an entree or side.
