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Roasted Mushroom, Marinated Feta and Spinach Salad
20 mins
serves
4
20 mins
serves
4
Ingredients
- 500g mixed mushrooms (try button, swiss browns, flats, Portobello, pine or shiitake)
- 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 goat’s feta, crumbled and 1 tablespoon reserved oil
- 2 tablespoons red wine vinegar
- 1 x 100g packet Leafy Patch Baby Spinach
- 1/4 cup flaked almonds
Tip
Baby Kale can also be used in this recipe as a substitute for Baby Spinach
Method
- 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 olive oil. Season to taste. Roast mushrooms at 180°C 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 Leafy Patch 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.
Nutritional information (per serve)
Energy
408.3
KJ
Protein
2.7
G
Total Fat
9.2
G
Saturated Fat
2.5
G
Carbohydrates
0.6
G
Sugars
0.2
G
Dietary Fibre
1.2
G
Sodium
79.5
MJ
Calcium
28
MJ
Iron
0.4
MJ
