- Serves: 4
- Preparation: 10 minutes
- Cooks In: 15 minutes
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Ingredients
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
Method
1
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.
2
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.
3
Place salad leaves, mushrooms, capsicums on a platter and dress with as much pesto as you like.
Ingredients
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
