For the Pesto:
For the Salad:
1For 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.
2Preheat 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.
3Place salad leaves, mushrooms, capsicums on a platter and dress with as much pesto as you like.
Note: Remaining pesto can be used on BBQ meats or fish.